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"disqusTitle": "Proposition Chicken in Hayes Valley Slings Decent Fried Chicken, Excellent Coleslaw",
"title": "Proposition Chicken in Hayes Valley Slings Decent Fried Chicken, Excellent Coleslaw",
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"content": "\u003cfigure id=\"attachment_80864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/entree-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/entree-plate.jpg\" alt=\"The fried chicken entrée at Propositon Chicken comes with a buttermilk biscuit, spicy slaw, and ranch dressing. Photo: Kate Williams\" width=\"1000\" height=\"555\" class=\"size-full wp-image-80864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fried chicken entrée at Propositon Chicken comes with a buttermilk biscuit, spicy slaw, and ranch dressing. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a Southern expat, I know surprisingly little about fried chicken. I wasn’t raised on it—no one ever fried much of anything in my childhood kitchen. We’d eat take-out fried pieces from the Publix grocery store at picnics once or twice a year, max. After leaving home, I quickly attempted to cultivate the perception that I was enlightened in the art of fried poultry. Ten years later, I’m still learning—gladly. I’ve tried hot chicken, (real) Kentucky fried chicken, Korean chicken, and chicken and waffles. Give me a piece of dark meat dredged in batter and dropped in hot oil, and I’ll eat at least a piece or two. So it was inevitable that I would find myself visiting \u003ca href=\"http://www.propositionchicken.com/\" target=\"_blank\">Proposition Chicken\u003c/a>.\u003c/p>\n\u003cp>Ari Feingold opened Proposition Chicken last October in Hayes Valley. Feingold is also the owner of \u003ca href=\"http://strawsf.com/\">Straw\u003c/a>, the carnival-themed restaurant around the corner. I have zero interest in paying a premium for carnival food, so I was a bit hesitant to try out another restaurant run by a person who believes in the goodness of amusement park food. But the siren song of quick, easy, and thoughtfully made fried chicken was too strong for me to ignore.\u003c/p>\n\u003cp>I came in for lunch on a sunny weekday afternoon. Only a few other diners sat scattered throughout the long dinging area, but everyone seated seemed to be enjoying themselves. The restaurant is structured to work perfectly for office workers on their lunch break: order at the counter, grab a stool, and the food shows up quickly.\u003c/p>\n\u003cfigure id=\"attachment_80865\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sign.jpg\" alt=\"Proposition Chicken is located on a busy block of Market Street in between Octavia and Gough in Hayes Valley. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-80865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Proposition Chicken is located on a busy block of Market Street in between Octavia and Gough in Hayes Valley. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Proposition Chicken’s menu is short and straightforward. There are three types of chicken—fried, flipped (rotisserie), or fake (tofu). Each type of chicken is served on your choice of a slaw-topped Bakesale Betty-style sandwich ($10), a kale salad ($11), or on a platter as an entrée with coleslaw and a buttermilk biscuit ($12). There are sides and desserts ($2-7), too, but they simply distract from the main event. All of the chicken served is courtesy of Mary’s Free Range, and the kitchen makes everything else from scratch. They also provide gluten-free chicken should you need a wheat-free lunch. The restaurant is also currently in the application process to serve beer and wine; longer hours and happy hour specials will come along with the booze.\u003c/p>\n\u003cp>I, of course, ordered fried chicken, and was pleased when the counterperson asked if I preferred white or dark meat. Fried chicken breast is almost always inferior to the thigh or drumstick, and I had no intention of setting myself up for disappointment. While the sandwich or salad may have been a more practical lunch choice, I couldn’t resist the promise of a buttermilk biscuit, so I ponied up for the entrée choice.\u003c/p>\n\u003cfigure id=\"attachment_80863\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken-closeup.jpg\" alt=\"An order of dark meat chicken comes with three small pieces: a wing, a thigh, and a drumstick. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An order of dark meat chicken comes with three small pieces: a wing, a thigh, and a drumstick. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Twelve bucks turned out to be a little steep for the demure tray of food I received. The three pieces of chicken were \u003cem>tiny\u003c/em>, especially compared to the oversized biscuit tin of slaw. A small bowl of ranch dressing was a nice surprise, albeit an unnecessary one. (Who puts ranch on their fried chicken anyway?) The chicken itself was properly fried, juicy, and very well seasoned. I couldn’t taste the characteristic twang of the buttermilk brine advertised on the menu, but I didn’t miss it. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The haphazard breading on the chicken was a much bigger problem. One piece (the wing) was practically inundated with breading; it was more crunch than tender chicken. On the other hand, the drumstick was close to naked. Lacking any textural contrast, the piece was just greasy. The thigh was the Goldilocks piece—it had a distinctive but not overwhelming crust, flecked with pepper, and adorned with a multitude of crisp bubbles. \u003c/p>\n\u003cp>Neither flaky nor crumbly, the biscuit was simply average. Like the chicken, it lacked any discernible buttermilk flavor, but this flaw was not as troublesome as the serving temperature. The giant mound of butter sitting on top of the biscuit was tasty and full of sweet honey, but it sat there, immobile on the room temperature biscuit. Had the biscuit been piping hot, the butter would have melted into its warm layers, infusing the bread with its richness. \u003c/p>\n\u003cfigure id=\"attachment_80866\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/slaw-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/slaw-closeup.jpg\" alt=\"The spicy coleslaw was the highlight of the meal. Photo: Kate Williams\" width=\"1000\" height=\"641\" class=\"size-full wp-image-80866\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The spicy coleslaw was the highlight of the meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Far better was the slaw. In fact, the bright, spicy slaw even outshone the chicken. The slivers of cabbage and parsley were coated in \u003cem>just\u003c/em> enough creamy dressing to transform from crunchy garnish to crisp-tender salad. Its heat was present, lingering for a few moments after eating. I wanted to slather the salad over everything. Instead, I devoured the whole bowl within seconds, scraping out every last bit of dressing with stray bits of biscuit.\u003c/p>\n\u003cp>As the chicken cooled down and I took my last bites, I was reminded of that Publix fried chicken I ate as a kid—salty, a little bit greasy, and ultimately very satisfying. \u003c/p>\n\u003cp>Information:\u003cbr>\n\u003ca href=\"http://www.propositionchicken.com/\" target=\"_blank\">Proposition Chicken\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/ube6YM\">Map\u003c/a>\u003cbr>\n1750 Market Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 864-2454\u003c/p>\n\u003cp>Hours:\u003cbr>\nMon-Sun 11am-9pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/EatPropChicken\" target=\"_blank\">Proposition Chicken\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatPropChicken\" target=\"_blank\">@EatPropChicken\u003c/a>\u003c/p>\n\n",
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"excerpt": "As their name implies, Proposition Chicken in Hayes Valley focuses on one thing—chicken. While they offer rotisserie as well as fake (tofu) chicken, their fried pieces have garnered the most praise. How does it stack up to real-deal Southern chicken? Kate Williams takes a look.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/entree-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/entree-plate.jpg\" alt=\"The fried chicken entrée at Propositon Chicken comes with a buttermilk biscuit, spicy slaw, and ranch dressing. Photo: Kate Williams\" width=\"1000\" height=\"555\" class=\"size-full wp-image-80864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fried chicken entrée at Propositon Chicken comes with a buttermilk biscuit, spicy slaw, and ranch dressing. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a Southern expat, I know surprisingly little about fried chicken. I wasn’t raised on it—no one ever fried much of anything in my childhood kitchen. We’d eat take-out fried pieces from the Publix grocery store at picnics once or twice a year, max. After leaving home, I quickly attempted to cultivate the perception that I was enlightened in the art of fried poultry. Ten years later, I’m still learning—gladly. I’ve tried hot chicken, (real) Kentucky fried chicken, Korean chicken, and chicken and waffles. Give me a piece of dark meat dredged in batter and dropped in hot oil, and I’ll eat at least a piece or two. So it was inevitable that I would find myself visiting \u003ca href=\"http://www.propositionchicken.com/\" target=\"_blank\">Proposition Chicken\u003c/a>.\u003c/p>\n\u003cp>Ari Feingold opened Proposition Chicken last October in Hayes Valley. Feingold is also the owner of \u003ca href=\"http://strawsf.com/\">Straw\u003c/a>, the carnival-themed restaurant around the corner. I have zero interest in paying a premium for carnival food, so I was a bit hesitant to try out another restaurant run by a person who believes in the goodness of amusement park food. But the siren song of quick, easy, and thoughtfully made fried chicken was too strong for me to ignore.\u003c/p>\n\u003cp>I came in for lunch on a sunny weekday afternoon. Only a few other diners sat scattered throughout the long dinging area, but everyone seated seemed to be enjoying themselves. The restaurant is structured to work perfectly for office workers on their lunch break: order at the counter, grab a stool, and the food shows up quickly.\u003c/p>\n\u003cfigure id=\"attachment_80865\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sign.jpg\" alt=\"Proposition Chicken is located on a busy block of Market Street in between Octavia and Gough in Hayes Valley. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-80865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Proposition Chicken is located on a busy block of Market Street in between Octavia and Gough in Hayes Valley. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Proposition Chicken’s menu is short and straightforward. There are three types of chicken—fried, flipped (rotisserie), or fake (tofu). Each type of chicken is served on your choice of a slaw-topped Bakesale Betty-style sandwich ($10), a kale salad ($11), or on a platter as an entrée with coleslaw and a buttermilk biscuit ($12). There are sides and desserts ($2-7), too, but they simply distract from the main event. All of the chicken served is courtesy of Mary’s Free Range, and the kitchen makes everything else from scratch. They also provide gluten-free chicken should you need a wheat-free lunch. The restaurant is also currently in the application process to serve beer and wine; longer hours and happy hour specials will come along with the booze.\u003c/p>\n\u003cp>I, of course, ordered fried chicken, and was pleased when the counterperson asked if I preferred white or dark meat. Fried chicken breast is almost always inferior to the thigh or drumstick, and I had no intention of setting myself up for disappointment. While the sandwich or salad may have been a more practical lunch choice, I couldn’t resist the promise of a buttermilk biscuit, so I ponied up for the entrée choice.\u003c/p>\n\u003cfigure id=\"attachment_80863\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken-closeup.jpg\" alt=\"An order of dark meat chicken comes with three small pieces: a wing, a thigh, and a drumstick. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An order of dark meat chicken comes with three small pieces: a wing, a thigh, and a drumstick. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Twelve bucks turned out to be a little steep for the demure tray of food I received. The three pieces of chicken were \u003cem>tiny\u003c/em>, especially compared to the oversized biscuit tin of slaw. A small bowl of ranch dressing was a nice surprise, albeit an unnecessary one. (Who puts ranch on their fried chicken anyway?) The chicken itself was properly fried, juicy, and very well seasoned. I couldn’t taste the characteristic twang of the buttermilk brine advertised on the menu, but I didn’t miss it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The haphazard breading on the chicken was a much bigger problem. One piece (the wing) was practically inundated with breading; it was more crunch than tender chicken. On the other hand, the drumstick was close to naked. Lacking any textural contrast, the piece was just greasy. The thigh was the Goldilocks piece—it had a distinctive but not overwhelming crust, flecked with pepper, and adorned with a multitude of crisp bubbles. \u003c/p>\n\u003cp>Neither flaky nor crumbly, the biscuit was simply average. Like the chicken, it lacked any discernible buttermilk flavor, but this flaw was not as troublesome as the serving temperature. The giant mound of butter sitting on top of the biscuit was tasty and full of sweet honey, but it sat there, immobile on the room temperature biscuit. Had the biscuit been piping hot, the butter would have melted into its warm layers, infusing the bread with its richness. \u003c/p>\n\u003cfigure id=\"attachment_80866\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/slaw-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/slaw-closeup.jpg\" alt=\"The spicy coleslaw was the highlight of the meal. Photo: Kate Williams\" width=\"1000\" height=\"641\" class=\"size-full wp-image-80866\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The spicy coleslaw was the highlight of the meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Far better was the slaw. In fact, the bright, spicy slaw even outshone the chicken. The slivers of cabbage and parsley were coated in \u003cem>just\u003c/em> enough creamy dressing to transform from crunchy garnish to crisp-tender salad. Its heat was present, lingering for a few moments after eating. I wanted to slather the salad over everything. Instead, I devoured the whole bowl within seconds, scraping out every last bit of dressing with stray bits of biscuit.\u003c/p>\n\u003cp>As the chicken cooled down and I took my last bites, I was reminded of that Publix fried chicken I ate as a kid—salty, a little bit greasy, and ultimately very satisfying. \u003c/p>\n\u003cp>Information:\u003cbr>\n\u003ca href=\"http://www.propositionchicken.com/\" target=\"_blank\">Proposition Chicken\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/ube6YM\">Map\u003c/a>\u003cbr>\n1750 Market Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 864-2454\u003c/p>\n\u003cp>Hours:\u003cbr>\nMon-Sun 11am-9pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/EatPropChicken\" target=\"_blank\">Proposition Chicken\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatPropChicken\" target=\"_blank\">@EatPropChicken\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_80524\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/suekitchen04.jpg\">\u003cimg class=\"size-full wp-image-80524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/suekitchen04.jpg\" alt=\"Kao soy (spicy pork noodle soup)\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kao soy (spicy pork noodle soup) from Sue's Kitchen in El Sobrante.\u003c/figcaption>\u003c/figure>\n\u003cp>East Oakland's \u003ca href=\"http://en.wikipedia.org/wiki/Laos\" target=\"_blank\" rel=\"noopener\">Lao\u003c/a> cuisine is a popular topic at Bay Area Bites, as we've featured coverage from \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/27/lao-food-in-east-oakland/\" target=\"_blank\" rel=\"noopener\">Andrew Simmons\u003c/a> in a previous post that included reviews of local favorites \u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\" rel=\"noopener\">Champa Garden\u003c/a>, \u003ca href=\"http://www.vientianecafe.com/\" target=\"_blank\" rel=\"noopener\">Vientian Cafe\u003c/a> and Green Papaya Deli (now closed.) \u003ca href=\"http://blogs.kqed.org/checkplease/2013/04/24/souk-savanh-restaurant-info/\" target=\"_blank\" rel=\"noopener\">Souk Savanh\u003c/a>'s been highlighted on \u003ca href=\"http://blogs.kqed.org/checkplease/\" target=\"_blank\" rel=\"noopener\">Check, Please!\u003c/a>, and fellow BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/rachael-myrow/\" target=\"_blank\" rel=\"noopener\">Rachel Myrow\u003c/a> wrote an excellent article on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/24/a-taste-of-laos-in-east-oakland/\" target=\"_blank\" rel=\"noopener\">Lao refugee community that settled in East Oakland\u003c/a> over 20 years ago. This roundup focuses on other fine Lao restaurants located throughout Oakland, San Pablo, El Sobrante and Albany; let us know your favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80521,80522,80530,80525,80526,80527,80528\"]\u003c/p>\n\u003cp>While El Sobrante might not be the first destination that comes to mind for Lao food, it's worth making the trip to visit Sue's Kitchen. Hidden away in a tiny strip mall on a hill, this restaurant has a short but dazzling menu of Lao and Thai dishes. One fantastic appetizer is their \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nam_khao\" target=\"_blank\" rel=\"noopener\">nam kao\u003c/a>,\u003c/em> a large platter of crispy rice salad that's stir-fried with \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Som_moo\" target=\"_blank\" rel=\"noopener\">som moo\u003c/a>\u003c/em>, or sour fermented pork sausage. Wrap the rice in lettuce with fresh herbs, but be careful to leave some room for your entree as these tasty bundles could be a whole meal all by themselves. \u003cem>Kao piak\u003c/em>, a big bowl of chicken soup brimming with homemade rice/tapioca noodles and fried garlic is perfect if you're nursing a cold or in the mood for Southeast Asian comfort food. Unless you're starving, get the medium size; it's a generous portion large enough for two. Another standard Lao noodle soup is \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Khao_soi\" target=\"_blank\" rel=\"noopener\">kao soy\u003c/a>\u003c/em>;\u003cem> \u003c/em>wide,\u003cem> \u003c/em>flat rice noodles swim in a chicken broth topped with spicy minced pork and meatballs. Be sure to see what's on their list of specials as well. The green seafood curry is wonderfully prepared -- and not too cloyingly sweet -- with fresh shrimp, salmon, eggplant, asparagus and a side of jasmine rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/sues-kitchen-el-sobrante\" target=\"_blank\" rel=\"noopener\">Sue’s Kitchen\u003c/a>\u003c/strong>\u003cbr>\n448 Valley View Rd. [\u003ca href=\"https://goo.gl/maps/fRDEf\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nEl Sobrante, CA 94803\u003cbr>\nPh: (510) 222-2312\u003cbr>\nHours: Tue-Sat 11am-3pm, 5-9pm; Closed Sun-Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuesKitchenElSobrante\" target=\"_blank\" rel=\"noopener\">Sue's Kitchen\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80624,80625,80626,80627,80629,80628,80630\"]\u003c/p>\n\u003cp>Spiciness is the prevalent taste at Rose Garden Restaurant, located at another nondescript strip mall in nearby San Pablo. Many of the Lao dishes -- listed under a special section of their menu -- are prepared at least medium spicy if you don't specify otherwise, so get ready to fan the sweat off your brow during dinner (and order a basket of sticky rice to help cool your palate.) A ground meat salad, like \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Larb\" target=\"_blank\" rel=\"noopener\">larb kai\u003c/a>\u003c/em> made with chicken, is a staple of Lao cuisine. It's got plenty of heat, so take some sips of ice water before moving onto \u003cem>neau nam tok\u003c/em>, or the grilled steak salad served with a fiery chili dressing. The juicy slices of \u003ca href=\"http://en.wikipedia.org/wiki/Lao_sausage\" target=\"_blank\" rel=\"noopener\">xay kok\u003c/a>, or Lao pork sausage, is bursting with a variety of flavors from lemongrass to shallots. To cap off your fiery meal, try the catfish stew that's thick with Thai eggplant and chilies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sendnoy.wix.com/rosegarden\" target=\"_blank\" rel=\"noopener\">Rose Garden Thai Cuisine\u003c/a>\u003c/strong>\u003cbr>\n1811 23rd St. [\u003ca href=\"https://goo.gl/maps/1r2g5\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA\u003cbr>\nPh: (510) 215-6352\u003cbr>\nHours: Mon-Sat from 11am-8pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80781,80782,80780,80783,80784,80785,80786,80787,80788\"]\u003c/p>\n\u003cp>Just south of Rose Garden Restaurant on the bustling 23rd Street corridor of Mexican taquerias and businesses is another outstanding Lao eatery named after \u003ca href=\"http://en.wikipedia.org/wiki/Pha_That_Luang\" target=\"_blank\" rel=\"noopener\">a prominent temple\u003c/a> in Vientiane, the capital city of Laos. Formerly a grocery store, That Luang Kitchen's menu proudly announces that the demand for their popular papaya salad and other prepared food allowed them to gradually transform their space into a restaurant. You'll often find quail dishes on Lao menus, and they offer up a crispy fried quail appetizer with sweet and sour sauce. Their platter of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Som_moo\" target=\"_blank\" rel=\"noopener\">nam\u003c/a>\u003c/em> is a mild, gelatinous pork sausage, often included in other dishes (like the aforementioned crispy rice salad from Sue's Kitchen). Be sure to try their red curry with your choice of chicken or fish and Thai eggplant, bamboo shoots, basil and coconut milk. It's light and fragrant, reminiscent of fresh curries you'd find sold by street vendors in Thailand or Laos; soak it up with bites of sticky rice. Another scrumptious entree is the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Amok_(dish)\" target=\"_blank\" rel=\"noopener\">mok pla\u003c/a>\u003c/em>, catfish steamed in a banana leaf with dill, fish sauce, lime leaves, coconut cream and a side of chili sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/that-luang-kitchen-lao-cuisine-san-pablo\" target=\"_blank\" rel=\"noopener\">\u003cstrong>That Luang Kitchen Lao Cuisine\u003c/strong>\u003c/a>\u003cbr>\n1614 23rd St. [\u003ca href=\"https://goo.gl/maps/HwYAs\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA 94806\u003cbr>\nPh: (510) 232-6265\u003cbr>\nHours: Tue-Sun 11am-7pm, closed Mondays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80261,80262,80263,80264,80265,80266,80267\"]\u003c/p>\n\u003cp>Located on a busy stretch of International Boulevard bordering Fruitvale, Sticky Rice Cafe serves up delicious Lao, Thai and \u003ca href=\"http://en.wikipedia.org/wiki/Isan\" target=\"_blank\" rel=\"noopener\">Esarn\u003c/a> cuisine in its cozy, bungalow-like restaurant. You'll find plenty of classic items on their menu: succulent pork Lao sausage with a sweet \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nam_chim\" target=\"_blank\" rel=\"noopener\">nam chim kai\u003c/a>\u003c/em> dipping sauce; \u003cem>larb ped\u003c/em>, a chopped duck breast salad with kaffir leaves and other fresh herbs, chilies and ground rice; and hangover \u003ca href=\"http://en.wikipedia.org/wiki/Shahe_fen\" target=\"_blank\" rel=\"noopener\">ho fun\u003c/a> noodles sautéed with shrimp, basil, bok choy, an assortment of other vegetables and chili paste -- a humorous sidekick to the popular Southeast Asian entree \u003ca href=\"http://en.wikipedia.org/wiki/Drunken_noodles\" target=\"_blank\" rel=\"noopener\">drunken noodles\u003c/a>. And of course they offer their namesake dish, a mini bamboo basket of \u003ca href=\"http://en.wikipedia.org/wiki/Sticky_rice\" target=\"_blank\" rel=\"noopener\">sticky rice\u003c/a>. As an added bonus, a complimentary bowl of vegetable soup and \u003ca href=\"http://en.wikipedia.org/wiki/Thai_tea\" target=\"_blank\" rel=\"noopener\">Thai iced tea\u003c/a> sans condensed milk is included with your meal. They'll make any dish as spicy as you like upon request, and there's extra condiments on the table if you want to turn up the heat with pickled chilies, peppers or \u003ca href=\"http://en.wikipedia.org/wiki/Sriracha_sauce\" target=\"_blank\" rel=\"noopener\">Sriracha sauce\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sticky-rice-cafe-oakland\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sticky Rice Cafe\u003c/strong>\u003c/a>\u003cbr>\n2810 International Blvd. [\u003ca href=\"https://goo.gl/maps/TdGrM\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh:(510) 536-4605\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80328,80329,80330,80331,80332,80334,80335\"]\u003c/p>\n\u003cp>Take a stroll down Solano Avenue and you'll find a wealth of fine establishments to choose from, including the intimate quarters of Lao Thai Kitchen. While it no longer seems to serve soul food -- previous reviews have noted barbecued ribs, black-eyed peas and other Southern favorites on the menu -- it now focuses on a wide array of Thai and Lao dishes. Two fried appetizers that you dip into \u003cem>nam chim kai\u003c/em> are \u003cem>sien savahn\u003c/em>, a deep-fried beef jerky flecked with sesame seeds and \u003cem>muk tod\u003c/em>, or fried calamari. Follow that up with a Lao-style shredded green papaya salad tossed with green beans, julienned carrots, slices of \u003ca href=\"http://en.wikipedia.org/wiki/Lao_eggplant\" target=\"_blank\" rel=\"noopener\">raw green Lao eggplant\u003c/a>, garlic, tomatoes, lemon dressing and a pungent homemade fish sauce. \u003cem>Talay yao\u003c/em> is a hearty sautéed entree featuring shrimp, scallops, jalapeños and eggplant in a rich gravy flavored with garam masala curry. And one outstanding item from the chef's specials are grilled eggplants stuffed with a mix of ground chicken, shrimp, mushrooms and peppers, then topped with a tangy tamarind sauce.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.themenupage.com/laothai/\" target=\"_blank\" rel=\"noopener\">Lao-Thai Kitchen\u003c/a>\u003cbr>\n\u003c/strong>1406 Solano Ave. [\u003ca href=\"https://goo.gl/maps/SbFY3\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 559-3276\u003cbr>\nHours: Mon-Fri 11am-3pm, 5-9:30pm; Sat-Sun 5-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80524\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/suekitchen04.jpg\">\u003cimg class=\"size-full wp-image-80524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/suekitchen04.jpg\" alt=\"Kao soy (spicy pork noodle soup)\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kao soy (spicy pork noodle soup) from Sue's Kitchen in El Sobrante.\u003c/figcaption>\u003c/figure>\n\u003cp>East Oakland's \u003ca href=\"http://en.wikipedia.org/wiki/Laos\" target=\"_blank\" rel=\"noopener\">Lao\u003c/a> cuisine is a popular topic at Bay Area Bites, as we've featured coverage from \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/27/lao-food-in-east-oakland/\" target=\"_blank\" rel=\"noopener\">Andrew Simmons\u003c/a> in a previous post that included reviews of local favorites \u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\" rel=\"noopener\">Champa Garden\u003c/a>, \u003ca href=\"http://www.vientianecafe.com/\" target=\"_blank\" rel=\"noopener\">Vientian Cafe\u003c/a> and Green Papaya Deli (now closed.) \u003ca href=\"http://blogs.kqed.org/checkplease/2013/04/24/souk-savanh-restaurant-info/\" target=\"_blank\" rel=\"noopener\">Souk Savanh\u003c/a>'s been highlighted on \u003ca href=\"http://blogs.kqed.org/checkplease/\" target=\"_blank\" rel=\"noopener\">Check, Please!\u003c/a>, and fellow BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/rachael-myrow/\" target=\"_blank\" rel=\"noopener\">Rachel Myrow\u003c/a> wrote an excellent article on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/24/a-taste-of-laos-in-east-oakland/\" target=\"_blank\" rel=\"noopener\">Lao refugee community that settled in East Oakland\u003c/a> over 20 years ago. This roundup focuses on other fine Lao restaurants located throughout Oakland, San Pablo, El Sobrante and Albany; let us know your favorites in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While El Sobrante might not be the first destination that comes to mind for Lao food, it's worth making the trip to visit Sue's Kitchen. Hidden away in a tiny strip mall on a hill, this restaurant has a short but dazzling menu of Lao and Thai dishes. One fantastic appetizer is their \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nam_khao\" target=\"_blank\" rel=\"noopener\">nam kao\u003c/a>,\u003c/em> a large platter of crispy rice salad that's stir-fried with \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Som_moo\" target=\"_blank\" rel=\"noopener\">som moo\u003c/a>\u003c/em>, or sour fermented pork sausage. Wrap the rice in lettuce with fresh herbs, but be careful to leave some room for your entree as these tasty bundles could be a whole meal all by themselves. \u003cem>Kao piak\u003c/em>, a big bowl of chicken soup brimming with homemade rice/tapioca noodles and fried garlic is perfect if you're nursing a cold or in the mood for Southeast Asian comfort food. Unless you're starving, get the medium size; it's a generous portion large enough for two. Another standard Lao noodle soup is \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Khao_soi\" target=\"_blank\" rel=\"noopener\">kao soy\u003c/a>\u003c/em>;\u003cem> \u003c/em>wide,\u003cem> \u003c/em>flat rice noodles swim in a chicken broth topped with spicy minced pork and meatballs. Be sure to see what's on their list of specials as well. The green seafood curry is wonderfully prepared -- and not too cloyingly sweet -- with fresh shrimp, salmon, eggplant, asparagus and a side of jasmine rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/sues-kitchen-el-sobrante\" target=\"_blank\" rel=\"noopener\">Sue’s Kitchen\u003c/a>\u003c/strong>\u003cbr>\n448 Valley View Rd. [\u003ca href=\"https://goo.gl/maps/fRDEf\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nEl Sobrante, CA 94803\u003cbr>\nPh: (510) 222-2312\u003cbr>\nHours: Tue-Sat 11am-3pm, 5-9pm; Closed Sun-Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuesKitchenElSobrante\" target=\"_blank\" rel=\"noopener\">Sue's Kitchen\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spiciness is the prevalent taste at Rose Garden Restaurant, located at another nondescript strip mall in nearby San Pablo. Many of the Lao dishes -- listed under a special section of their menu -- are prepared at least medium spicy if you don't specify otherwise, so get ready to fan the sweat off your brow during dinner (and order a basket of sticky rice to help cool your palate.) A ground meat salad, like \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Larb\" target=\"_blank\" rel=\"noopener\">larb kai\u003c/a>\u003c/em> made with chicken, is a staple of Lao cuisine. It's got plenty of heat, so take some sips of ice water before moving onto \u003cem>neau nam tok\u003c/em>, or the grilled steak salad served with a fiery chili dressing. The juicy slices of \u003ca href=\"http://en.wikipedia.org/wiki/Lao_sausage\" target=\"_blank\" rel=\"noopener\">xay kok\u003c/a>, or Lao pork sausage, is bursting with a variety of flavors from lemongrass to shallots. To cap off your fiery meal, try the catfish stew that's thick with Thai eggplant and chilies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sendnoy.wix.com/rosegarden\" target=\"_blank\" rel=\"noopener\">Rose Garden Thai Cuisine\u003c/a>\u003c/strong>\u003cbr>\n1811 23rd St. [\u003ca href=\"https://goo.gl/maps/1r2g5\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA\u003cbr>\nPh: (510) 215-6352\u003cbr>\nHours: Mon-Sat from 11am-8pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just south of Rose Garden Restaurant on the bustling 23rd Street corridor of Mexican taquerias and businesses is another outstanding Lao eatery named after \u003ca href=\"http://en.wikipedia.org/wiki/Pha_That_Luang\" target=\"_blank\" rel=\"noopener\">a prominent temple\u003c/a> in Vientiane, the capital city of Laos. Formerly a grocery store, That Luang Kitchen's menu proudly announces that the demand for their popular papaya salad and other prepared food allowed them to gradually transform their space into a restaurant. You'll often find quail dishes on Lao menus, and they offer up a crispy fried quail appetizer with sweet and sour sauce. Their platter of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Som_moo\" target=\"_blank\" rel=\"noopener\">nam\u003c/a>\u003c/em> is a mild, gelatinous pork sausage, often included in other dishes (like the aforementioned crispy rice salad from Sue's Kitchen). Be sure to try their red curry with your choice of chicken or fish and Thai eggplant, bamboo shoots, basil and coconut milk. It's light and fragrant, reminiscent of fresh curries you'd find sold by street vendors in Thailand or Laos; soak it up with bites of sticky rice. Another scrumptious entree is the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Amok_(dish)\" target=\"_blank\" rel=\"noopener\">mok pla\u003c/a>\u003c/em>, catfish steamed in a banana leaf with dill, fish sauce, lime leaves, coconut cream and a side of chili sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/that-luang-kitchen-lao-cuisine-san-pablo\" target=\"_blank\" rel=\"noopener\">\u003cstrong>That Luang Kitchen Lao Cuisine\u003c/strong>\u003c/a>\u003cbr>\n1614 23rd St. [\u003ca href=\"https://goo.gl/maps/HwYAs\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA 94806\u003cbr>\nPh: (510) 232-6265\u003cbr>\nHours: Tue-Sun 11am-7pm, closed Mondays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located on a busy stretch of International Boulevard bordering Fruitvale, Sticky Rice Cafe serves up delicious Lao, Thai and \u003ca href=\"http://en.wikipedia.org/wiki/Isan\" target=\"_blank\" rel=\"noopener\">Esarn\u003c/a> cuisine in its cozy, bungalow-like restaurant. You'll find plenty of classic items on their menu: succulent pork Lao sausage with a sweet \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nam_chim\" target=\"_blank\" rel=\"noopener\">nam chim kai\u003c/a>\u003c/em> dipping sauce; \u003cem>larb ped\u003c/em>, a chopped duck breast salad with kaffir leaves and other fresh herbs, chilies and ground rice; and hangover \u003ca href=\"http://en.wikipedia.org/wiki/Shahe_fen\" target=\"_blank\" rel=\"noopener\">ho fun\u003c/a> noodles sautéed with shrimp, basil, bok choy, an assortment of other vegetables and chili paste -- a humorous sidekick to the popular Southeast Asian entree \u003ca href=\"http://en.wikipedia.org/wiki/Drunken_noodles\" target=\"_blank\" rel=\"noopener\">drunken noodles\u003c/a>. And of course they offer their namesake dish, a mini bamboo basket of \u003ca href=\"http://en.wikipedia.org/wiki/Sticky_rice\" target=\"_blank\" rel=\"noopener\">sticky rice\u003c/a>. As an added bonus, a complimentary bowl of vegetable soup and \u003ca href=\"http://en.wikipedia.org/wiki/Thai_tea\" target=\"_blank\" rel=\"noopener\">Thai iced tea\u003c/a> sans condensed milk is included with your meal. They'll make any dish as spicy as you like upon request, and there's extra condiments on the table if you want to turn up the heat with pickled chilies, peppers or \u003ca href=\"http://en.wikipedia.org/wiki/Sriracha_sauce\" target=\"_blank\" rel=\"noopener\">Sriracha sauce\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sticky-rice-cafe-oakland\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sticky Rice Cafe\u003c/strong>\u003c/a>\u003cbr>\n2810 International Blvd. [\u003ca href=\"https://goo.gl/maps/TdGrM\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh:(510) 536-4605\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Take a stroll down Solano Avenue and you'll find a wealth of fine establishments to choose from, including the intimate quarters of Lao Thai Kitchen. While it no longer seems to serve soul food -- previous reviews have noted barbecued ribs, black-eyed peas and other Southern favorites on the menu -- it now focuses on a wide array of Thai and Lao dishes. Two fried appetizers that you dip into \u003cem>nam chim kai\u003c/em> are \u003cem>sien savahn\u003c/em>, a deep-fried beef jerky flecked with sesame seeds and \u003cem>muk tod\u003c/em>, or fried calamari. Follow that up with a Lao-style shredded green papaya salad tossed with green beans, julienned carrots, slices of \u003ca href=\"http://en.wikipedia.org/wiki/Lao_eggplant\" target=\"_blank\" rel=\"noopener\">raw green Lao eggplant\u003c/a>, garlic, tomatoes, lemon dressing and a pungent homemade fish sauce. \u003cem>Talay yao\u003c/em> is a hearty sautéed entree featuring shrimp, scallops, jalapeños and eggplant in a rich gravy flavored with garam masala curry. And one outstanding item from the chef's specials are grilled eggplants stuffed with a mix of ground chicken, shrimp, mushrooms and peppers, then topped with a tangy tamarind sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.themenupage.com/laothai/\" target=\"_blank\" rel=\"noopener\">Lao-Thai Kitchen\u003c/a>\u003cbr>\n\u003c/strong>1406 Solano Ave. [\u003ca href=\"https://goo.gl/maps/SbFY3\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 559-3276\u003cbr>\nHours: Mon-Fri 11am-3pm, 5-9:30pm; Sat-Sun 5-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrate Veg Week in the Bay Area",
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"content": "\u003cfigure id=\"attachment_80696\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/melystu/5966737032/in/photolist-a6g63q-LiENS-83SfCa-6Ro1b-5KWEz-6BpqNg-bxoyf2-6cYP5P-6Bm5ZR-53ahNX-pYQAj-9nZqgx-5FuWas-dwNzJB-4UGcH4-5D3crC-9iFmDQ-4cZhdM-eTX6R-8vTaw7-9wTsSV-9xkcfD-5T5Ece-a5A1Uv-k8HARk-jDZ8aA-kHp2iG-ayxSLR-8tPQZb-aPRqzH-6E5zY7-cuXkG9-4YrU2d-eG2Njw-5Cj91f-4Uaj4Z-5T5Eo8-drY2AT-jVhXu-b9efY2-9EeBGr-a8sx6w-7vMaYF-6av5YY-6vsdRo-3nAP9J-4fna3U-7JPBC6-dtscyU-9tFKyV\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5966737032_ddbee09007_z.jpg\" alt=\"Fresh vegetables can make a variety of delicious dishes. Photo: mystuart/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-80696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh vegetables can make a variety of delicious dishes. Photo: mystuart/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you're a true-blue -- or green -- vegetarian. Maybe you've just been thinking about cutting back on the beef. Maybe you're curious about why so many people are eating vegetarian or vegan diets. There's no better week to answer those questions and celebrate the veggies than U.S. Veg Week, starting this Meatless Monday (April 21) and running through April 27. (Not to be confused with \u003ca href=\"http://www.worldvegetarianday.org/\" target=\"_blank\">World Vegetarian Day\u003c/a> on Oct. 1.)\u003c/p>\n\u003cp>The backbone of national Veg Week is the seven-day pledge: no meat for one week. Think you want to give it a try? Sign the pledge and you can get \u003ca href=\"http://usvegweek.com/pledge\" target=\"_blank\">a vegetarian starter kit\u003c/a>. Just over 5,000 people have signed the pledge -- reportedly among them are Cory Booker and \u003ca href=\"http://www.ufc.com/fighter/Aaron-Simpson\" target=\"_blank\">MMA fighter Aaron Simpson\u003c/a> (and Esther the Wonder Pig, the official Veg Week mascot).\u003c/p>\n\u003cp>It's no coincidence that Veg Week is falling the same week as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/18/earth-day-2014-what-you-need-to-know-about-food-and-celebrations-in-the-bay-area/\" title=\"Earth Day 2014: What You Need to Know About Food and How to Celebrate in the Bay Area\" target=\"_blank\">Earth Day\u003c/a>. Started in 2009 in Maryland by the nonprofit \u003ca href=\"http://www.cok.net/\" target=\"_blank\">Compassion Over Killing\u003c/a>, Veg Week touts reducing our carbon footprint and creating sustainable food streams as one of the main benefits of a vegetarian diet. In fact, Berkeley combined the two with a Vegan Earth Day celebration this past weekend.\u003c/p>\n\u003cp>The goal of U.S. Veg Week is to use this seven days to explain to the uninitiated how to become a vegetarian, to dispel many of the concerns people have about going the veggie route, and to eat some tasty veg dishes in the process.\u003c/p>\n\u003cp>Across the country classes, events, workshops, and festivals are happening to support this goal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here in the Bay Area, Oakland is leading the charge with its own \u003ca href=\"http://oaklandveg.com/\" target=\"_blank\">Oakland Veg Week\u003c/a>. There are vegetarian-inspired events every day from Monday to Sunday: cooking classes and happy hours and an animal sanctuary field trip. The culmination of your week of meat-free living is the Oakland Veg Week Celebration on Sunday, April 27 from 1 to 3 p.m. at the Lake Merritt Sailboat House. \u003ca href=\"http://oaklandveg.com/events/\" target=\"_blank\">Check out the full schedule of veg events on the Oakland Veg Week website\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://oaklandveg.com/sign-the-pledge/\" target=\"_blank\">Oakland Veg Week also has its own pledge\u003c/a> with variations from the national version. You can pledge to go meat-free on Mondays, try out veganism for seven days, or just indicate your interest in learning more.\u003c/p>\n\u003cp>Participating restaurants are also giving discounts for Veg Week or preparing special menus. \u003ca href=\"http://www.bellanico.net/\" target=\"_blank\">Bellanico Restaurant and Wine Bar\u003c/a> will offer a $34 four-course vegetarian tasting menu. \u003ca href=\"http://www.twomammasvegankitchen.com/\" target=\"_blank\">Two Momma's Vegan Kitchen\u003c/a> will give anyone who brings a non-vegan friend a 10% discount. (Don't ask how they'll enforce that.) And, all \u003ca href=\"http://lovinghut.us/\" target=\"_blank\">Loving Hut\u003c/a> locations will offer a 10% discount throughout the week. Check out \u003ca href=\"http://oaklandveg.com/veg-week-restaurants/\" target=\"_blank\">Oakland Veg Week's full list of Oakland restaurant specials\u003c/a> or the \u003ca href=\"http://usvegweek.com/listings/restaurants/\" target=\"_blank\">U.S. Veg Week's Bay Area list of participating restaurants\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.vegetariantimes.com/article/vegetarianism-in-america/\" target=\"_blank\">\u003cem>The Vegetarian Times\u003c/em>\u003c/a> a 2008 study found that 7.3 million Americans are vegetarians (just over 3%), with about 1 million of those being vegans. More recent polls have had different results, with a 2012 Gallup poll finding that 7% of people identify as vegetarian or vegan and a 2013 Public Policy Polling survey finding 13% of the population was vegetarian or vegan. The varying statistics might be due to the range of self-definitions that constitute identifying as a vegetarian or vegan. But, there's no denying that numbers have been on the rise in recent years and particularly in places like the Bay Area. If U.S. Veg Week has its way those numbers will continue to skyrocket as more people embrace a vegetarian diet.\u003c/p>\n\n",
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"excerpt": "U.S. Veg Week takes place this Monday through Sunday, with events around the country. Check out cooking workshops and get discounts at participating restaurants. Or, if you're curious, take the seven-day meat-free pledge.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80696\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/melystu/5966737032/in/photolist-a6g63q-LiENS-83SfCa-6Ro1b-5KWEz-6BpqNg-bxoyf2-6cYP5P-6Bm5ZR-53ahNX-pYQAj-9nZqgx-5FuWas-dwNzJB-4UGcH4-5D3crC-9iFmDQ-4cZhdM-eTX6R-8vTaw7-9wTsSV-9xkcfD-5T5Ece-a5A1Uv-k8HARk-jDZ8aA-kHp2iG-ayxSLR-8tPQZb-aPRqzH-6E5zY7-cuXkG9-4YrU2d-eG2Njw-5Cj91f-4Uaj4Z-5T5Eo8-drY2AT-jVhXu-b9efY2-9EeBGr-a8sx6w-7vMaYF-6av5YY-6vsdRo-3nAP9J-4fna3U-7JPBC6-dtscyU-9tFKyV\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5966737032_ddbee09007_z.jpg\" alt=\"Fresh vegetables can make a variety of delicious dishes. Photo: mystuart/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-80696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh vegetables can make a variety of delicious dishes. Photo: mystuart/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you're a true-blue -- or green -- vegetarian. Maybe you've just been thinking about cutting back on the beef. Maybe you're curious about why so many people are eating vegetarian or vegan diets. There's no better week to answer those questions and celebrate the veggies than U.S. Veg Week, starting this Meatless Monday (April 21) and running through April 27. (Not to be confused with \u003ca href=\"http://www.worldvegetarianday.org/\" target=\"_blank\">World Vegetarian Day\u003c/a> on Oct. 1.)\u003c/p>\n\u003cp>The backbone of national Veg Week is the seven-day pledge: no meat for one week. Think you want to give it a try? Sign the pledge and you can get \u003ca href=\"http://usvegweek.com/pledge\" target=\"_blank\">a vegetarian starter kit\u003c/a>. Just over 5,000 people have signed the pledge -- reportedly among them are Cory Booker and \u003ca href=\"http://www.ufc.com/fighter/Aaron-Simpson\" target=\"_blank\">MMA fighter Aaron Simpson\u003c/a> (and Esther the Wonder Pig, the official Veg Week mascot).\u003c/p>\n\u003cp>It's no coincidence that Veg Week is falling the same week as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/18/earth-day-2014-what-you-need-to-know-about-food-and-celebrations-in-the-bay-area/\" title=\"Earth Day 2014: What You Need to Know About Food and How to Celebrate in the Bay Area\" target=\"_blank\">Earth Day\u003c/a>. Started in 2009 in Maryland by the nonprofit \u003ca href=\"http://www.cok.net/\" target=\"_blank\">Compassion Over Killing\u003c/a>, Veg Week touts reducing our carbon footprint and creating sustainable food streams as one of the main benefits of a vegetarian diet. In fact, Berkeley combined the two with a Vegan Earth Day celebration this past weekend.\u003c/p>\n\u003cp>The goal of U.S. Veg Week is to use this seven days to explain to the uninitiated how to become a vegetarian, to dispel many of the concerns people have about going the veggie route, and to eat some tasty veg dishes in the process.\u003c/p>\n\u003cp>Across the country classes, events, workshops, and festivals are happening to support this goal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here in the Bay Area, Oakland is leading the charge with its own \u003ca href=\"http://oaklandveg.com/\" target=\"_blank\">Oakland Veg Week\u003c/a>. There are vegetarian-inspired events every day from Monday to Sunday: cooking classes and happy hours and an animal sanctuary field trip. The culmination of your week of meat-free living is the Oakland Veg Week Celebration on Sunday, April 27 from 1 to 3 p.m. at the Lake Merritt Sailboat House. \u003ca href=\"http://oaklandveg.com/events/\" target=\"_blank\">Check out the full schedule of veg events on the Oakland Veg Week website\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://oaklandveg.com/sign-the-pledge/\" target=\"_blank\">Oakland Veg Week also has its own pledge\u003c/a> with variations from the national version. You can pledge to go meat-free on Mondays, try out veganism for seven days, or just indicate your interest in learning more.\u003c/p>\n\u003cp>Participating restaurants are also giving discounts for Veg Week or preparing special menus. \u003ca href=\"http://www.bellanico.net/\" target=\"_blank\">Bellanico Restaurant and Wine Bar\u003c/a> will offer a $34 four-course vegetarian tasting menu. \u003ca href=\"http://www.twomammasvegankitchen.com/\" target=\"_blank\">Two Momma's Vegan Kitchen\u003c/a> will give anyone who brings a non-vegan friend a 10% discount. (Don't ask how they'll enforce that.) And, all \u003ca href=\"http://lovinghut.us/\" target=\"_blank\">Loving Hut\u003c/a> locations will offer a 10% discount throughout the week. Check out \u003ca href=\"http://oaklandveg.com/veg-week-restaurants/\" target=\"_blank\">Oakland Veg Week's full list of Oakland restaurant specials\u003c/a> or the \u003ca href=\"http://usvegweek.com/listings/restaurants/\" target=\"_blank\">U.S. Veg Week's Bay Area list of participating restaurants\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.vegetariantimes.com/article/vegetarianism-in-america/\" target=\"_blank\">\u003cem>The Vegetarian Times\u003c/em>\u003c/a> a 2008 study found that 7.3 million Americans are vegetarians (just over 3%), with about 1 million of those being vegans. More recent polls have had different results, with a 2012 Gallup poll finding that 7% of people identify as vegetarian or vegan and a 2013 Public Policy Polling survey finding 13% of the population was vegetarian or vegan. The varying statistics might be due to the range of self-definitions that constitute identifying as a vegetarian or vegan. But, there's no denying that numbers have been on the rise in recent years and particularly in places like the Bay Area. If U.S. Veg Week has its way those numbers will continue to skyrocket as more people embrace a vegetarian diet.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Earth Day 2014: What You Need to Know About Food and How to Celebrate in the Bay Area",
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"content": "\u003cfigure id=\"attachment_80621\" class=\"wp-caption aligncenter\" style=\"max-width: 468px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/13726_1397292709_131_13726.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/13726_1397292709_131_13726.jpg\" alt=\"Gardening at the SF Earth Day in 2013. Photo: SF Earth Day\" width=\"468\" height=\"321\" class=\"size-full wp-image-80621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gardening at the SF Earth Day in 2013. Photo: SF Earth Day\u003c/figcaption>\u003c/figure>\n\u003cp>On April 22, the Bay Area -- and the rest of the country and, presumably, the planet -- will celebrate the earth. Fortunately, celebrating Earth Day can be pretty tasty. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\" target=\"_blank\">Earth Day SF\u003c/a>:\u003c/strong> The San Francisco festival this Saturday, April 19 will feature an entire showcase of organic chefs doing demonstrations from noon to 5 p.m. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/29/iso-rabins-of-foragesf-plans-his-next-%e2%80%9cfoodtrepreneur%e2%80%9d-venture-forage-kitchen/\" title=\"Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen\" target=\"_blank\">ForageSF's Iso Rabins\u003c/a> will demonstrate how to cure meat; Paula Tejeda will make ensalada chilena; and Danny Garbriner of \u003ca href=\"http://www.sourflour.org/\" target=\"_blank\">Sour Flour\u003c/a> will show you how to make a bread starter. Check \u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\" target=\"_blank\">the schedule of food demonstrations\u003c/a> to pick your favorite.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=IUx8sUWiyLc]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.berkeleyveganearthday.com/\" target=\"_blank\">Berkeley Vegan Earth Day\u003c/a>:\u003c/strong> There's an argument to be made that many of the sustainability issues facing the earth come down to how we're going to feed the millions of people on the planet. Berkeley's 4th annual Vegan Earth Day on Saturday, April 19 tackles that issue head on. \u003ca href=\"http://www.berkeleyveganearthday.com/Will-Tuttle/\" target=\"_blank\">Dr. Will Tuttle\u003c/a> will talk about his book, \u003cem>The World Peace Diet\u003c/em>, and how to implement that in your life. \u003ca href=\"http://www.berkeleyveganearthday.com/keegan-kuhn-veganic-urban-gardener/\" target=\"_blank\">Keegan Kuhn\u003c/a> will show you how to start a micro-vegan garden in any small space. And, of course, there'll be more vegan goodies than you could eat in one afternoon.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatlowcarbon.org/\" target=\"_blank\">Low Carbon Diet Day\u003c/a>:\u003c/strong> Bon Appetit Management Company, which provides food for Google, Electronic Arts, and The Exploratorium, will celebrate Low Carbon Day on Thursday, April 24. The day will include cooking demonstrations and ways to change standard recipes to make them slightly more climate-friendly. Check out the \u003ca href=\"http://eatlowcarbon.org/diet-tips/\" target=\"_blank\">eatlowcarbon.org\u003c/a> website for diet tips and where the cafes-turned-classrooms will pop up around the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://alamedaca.gov/recreation-uncategorized/events/2099\" target=\"_blank\">Alameda's Earth Day Festival\u003c/a>:\u003c/strong> While you're festivaling, check out the farmers market stands for some local produce at the Alameda Earth Day festival -- or at your regular farmers market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wwwpallas.com/EarthDay/vendors.htm\" target=\"_blank\">Earth Day Napa\u003c/a>\u003c/strong>: And, what would a Napa Earth Day celebration (4/19) be without a beer and wine garden? Why not learn about \u003ca href=\"http://science.kqed.org/quest/2009/09/04/reporters-notes-the-politics-of-green-wine/\" target=\"_blank\">sustainable wines with this story from KQED's QUEST\u003c/a> while you're at it? Learn and drink at the same time.\u003c/p>\n\u003cp>As you're snacking, don't forget to recycle your containers and compost (\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/14/food-waste/\" title=\"In the Trash: The Wasted 40% of Food\" target=\"_blank\">or donate\u003c/a>) your leftovers. \u003c/p>\n\u003cp>In fact, there won't be a better time to take a composting workshop -- like the one being offered at \u003ca href=\"http://www.ercsjsu.org/earth-day.html\" target=\"_blank\">San Jose State's Earth Day celebration\u003c/a> on Tuesday, April 22. Or, turn your vegetable garden into a sustainable, water-friendly plot with tips at \u003ca href=\"http://whhs.com/green\" target=\"_blank\">the Washington Hospital Earth Day celebration\u003c/a> on Saturday, April 26.\u003c/p>\n\u003cp>Throughout the year, you can also take composting and urban gardening classes around the Bay Area at places like \u003ca href=\"http://ucanr.edu/sites/MarinMG/\" target=\"_blank\">Marin Master Gardeners\u003c/a> or \u003ca href=\"http://www.co.contra-costa.ca.us/depart/cd/recycle/rrr_schedule.htm\" target=\"_blank\">Contra Costa's Home Composting Workshops\u003c/a> or \u003ca href=\"http://baynature.org/organization/alameda-county-master-gardeners/\" target=\"_blank\">the Alameda County Master Gardeners\u003c/a> -- or \u003ca href=\"http://www.acterra.org/programs/stewardship/class_information.html\" target=\"_blank\">get certified as a green gardener\u003c/a>. Just don't forget that \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/05/newbie-urban-gardeners-may-not-be-aware-of-soils-dirty-legacy/\" target=\"_blank\">urban soil can be contaminated\u003c/a>!\u003c/p>\n\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/heat-and-harvest/\" target=\"_blank\">As climate change affects our harvest yields and food supplies\u003c/a>, increasingly we'll rely on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21122\" target=\"_blank\">biotech\u003c/a> and sustainable farming methods. Learn about what's coming from \u003ca href=\"http://www.foodforward.tv/\" target=\"_blank\">PBS' Food Forward series\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/the-lexicon-of-sustainability/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This is only a sampling of everything planned to celebrate the Earth. Check out the schedule of \u003ca href=\"http://www.calrecycle.ca.gov/PublicEd/EarthDay/Events/#BayArea\" target=\"_blank\">all the Bay Area Earth Day on Cal Recycle's website\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://alamedaca.gov/recreation-uncategorized/events/2099\" target=\"_blank\">Alameda's Earth Day Festival\u003c/a>:\u003c/strong> While you're festivaling, check out the farmers market stands for some local produce at the Alameda Earth Day festival -- or at your regular farmers market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wwwpallas.com/EarthDay/vendors.htm\" target=\"_blank\">Earth Day Napa\u003c/a>\u003c/strong>: And, what would a Napa Earth Day celebration (4/19) be without a beer and wine garden? Why not learn about \u003ca href=\"http://science.kqed.org/quest/2009/09/04/reporters-notes-the-politics-of-green-wine/\" target=\"_blank\">sustainable wines with this story from KQED's QUEST\u003c/a> while you're at it? Learn and drink at the same time.\u003c/p>\n\u003cp>As you're snacking, don't forget to recycle your containers and compost (\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/14/food-waste/\" title=\"In the Trash: The Wasted 40% of Food\" target=\"_blank\">or donate\u003c/a>) your leftovers. \u003c/p>\n\u003cp>In fact, there won't be a better time to take a composting workshop -- like the one being offered at \u003ca href=\"http://www.ercsjsu.org/earth-day.html\" target=\"_blank\">San Jose State's Earth Day celebration\u003c/a> on Tuesday, April 22. Or, turn your vegetable garden into a sustainable, water-friendly plot with tips at \u003ca href=\"http://whhs.com/green\" target=\"_blank\">the Washington Hospital Earth Day celebration\u003c/a> on Saturday, April 26.\u003c/p>\n\u003cp>Throughout the year, you can also take composting and urban gardening classes around the Bay Area at places like \u003ca href=\"http://ucanr.edu/sites/MarinMG/\" target=\"_blank\">Marin Master Gardeners\u003c/a> or \u003ca href=\"http://www.co.contra-costa.ca.us/depart/cd/recycle/rrr_schedule.htm\" target=\"_blank\">Contra Costa's Home Composting Workshops\u003c/a> or \u003ca href=\"http://baynature.org/organization/alameda-county-master-gardeners/\" target=\"_blank\">the Alameda County Master Gardeners\u003c/a> -- or \u003ca href=\"http://www.acterra.org/programs/stewardship/class_information.html\" target=\"_blank\">get certified as a green gardener\u003c/a>. Just don't forget that \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/05/newbie-urban-gardeners-may-not-be-aware-of-soils-dirty-legacy/\" target=\"_blank\">urban soil can be contaminated\u003c/a>!\u003c/p>\n\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/heat-and-harvest/\" target=\"_blank\">As climate change affects our harvest yields and food supplies\u003c/a>, increasingly we'll rely on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21122\" target=\"_blank\">biotech\u003c/a> and sustainable farming methods. Learn about what's coming from \u003ca href=\"http://www.foodforward.tv/\" target=\"_blank\">PBS' Food Forward series\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/the-lexicon-of-sustainability/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This is only a sampling of everything planned to celebrate the Earth. Check out the schedule of \u003ca href=\"http://www.calrecycle.ca.gov/PublicEd/EarthDay/Events/#BayArea\" target=\"_blank\">all the Bay Area Earth Day on Cal Recycle's website\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Watch Check, Please Bay Area review: Perbacco, Federicos Tapas & Wine Bar, Old Skool Café",
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"content": "\u003cfigure id=\"attachment_80477\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the third episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-80477\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the third episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 3 airs this eve, Thursday April 17, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/old-skool-cafe-restaurant-info/\">third episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/perbacco-restaurant-info/\">\u003cstrong>Perbacco\u003c/strong>\u003c/a> in San Francisco's financial district serves Northern Italian cuisine from the Piemonte and Liguria regions.\u003c/li>\n\u003cfigure id=\"attachment_80578\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903perbacco1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903perbacco1000.jpg\" alt=\"Scallops with Wild Mushrooms and Potatoesat Perbacco\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80578\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scallops with Wild Mushrooms and Potatoes at Perbacco\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/federicos-tapas-wine-bar-restaurant-info/\">\u003cstrong>Federicos Tapas & Wine Bar\u003c/strong>\u003c/a> in Union City, serves California-style tapas.\u003c/li>\n\u003cfigure id=\"attachment_80574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-federicos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-federicos1000.jpg\" alt=\"Shrimp Bruschetta at Federicos Tapas & Wine Bar\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp Bruschetta at Federicos Tapas & Wine Bar\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/old-skool-cafe-restaurant-info/\">\u003cstrong>Old Skool Café\u003c/strong>\u003c/a>, in San Francisco's Bayview-Hunters Point serves International Soul Food. \u003c/li>\n\u003cfigure id=\"attachment_80576\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000.jpg\" alt=\"Macaroni and Cheese at Old Skool Cafe\" width=\"600\" height=\"300\" class=\"size-full wp-image-80576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macaroni and Cheese at Old Skool Cafe\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_80577\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000a.jpg\" alt=\"Fried Chicken at Old Skool Cafe\" width=\"1000\" height=\"563\" class=\"size-full wp-image-80577\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Chicken at Old Skool Cafe\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/gin-check-please-bay-area-spirits-tips/\">Gin\u003c/a>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=HBR0yfMRkYc]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Check, Please! Bay Area reviews a Northern Italian restaurant in San Francisco's financial district, a California-style tapas eatery in Union City and an International Soul Food restaurant in San Francisco's Bayview-Hunters Point.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80477\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the third episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-80477\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the third episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 3 airs this eve, Thursday April 17, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/old-skool-cafe-restaurant-info/\">third episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/perbacco-restaurant-info/\">\u003cstrong>Perbacco\u003c/strong>\u003c/a> in San Francisco's financial district serves Northern Italian cuisine from the Piemonte and Liguria regions.\u003c/li>\n\u003cfigure id=\"attachment_80578\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903perbacco1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903perbacco1000.jpg\" alt=\"Scallops with Wild Mushrooms and Potatoesat Perbacco\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80578\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scallops with Wild Mushrooms and Potatoes at Perbacco\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/federicos-tapas-wine-bar-restaurant-info/\">\u003cstrong>Federicos Tapas & Wine Bar\u003c/strong>\u003c/a> in Union City, serves California-style tapas.\u003c/li>\n\u003cfigure id=\"attachment_80574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-federicos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-federicos1000.jpg\" alt=\"Shrimp Bruschetta at Federicos Tapas & Wine Bar\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp Bruschetta at Federicos Tapas & Wine Bar\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/old-skool-cafe-restaurant-info/\">\u003cstrong>Old Skool Café\u003c/strong>\u003c/a>, in San Francisco's Bayview-Hunters Point serves International Soul Food. \u003c/li>\n\u003cfigure id=\"attachment_80576\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000.jpg\" alt=\"Macaroni and Cheese at Old Skool Cafe\" width=\"600\" height=\"300\" class=\"size-full wp-image-80576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macaroni and Cheese at Old Skool Cafe\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_80577\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000a.jpg\" alt=\"Fried Chicken at Old Skool Cafe\" width=\"1000\" height=\"563\" class=\"size-full wp-image-80577\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Chicken at Old Skool Cafe\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/gin-check-please-bay-area-spirits-tips/\">Gin\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/HBR0yfMRkYc'\n title='//www.youtube.com/embed/HBR0yfMRkYc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter",
"title": "DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80511\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\" alt=\"Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\" width=\"955\" height=\"605\" class=\"size-full wp-image-80511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I have eaten at least one marshmallow Peep every Easter Sunday as far back as I can remember. I can’t confirm the presence of Peeps in my house back in my toddler years, but I’m willing to guess that they made an appearance.\u003cbr>\n[aside postID=\"bayareabites_93590,bayareabites_104647\" label=\"Try More DIY\"]\u003cbr>\nMy mom, you see, has a fondness for the cottony, sugar-coated candies, and she still mails them to me from across the country every spring. (Never mind the fact that Peeps line the shelves of every supermarket and drugstore coast-to-coast come springtime.) As a kid, I relished this unabashed freedom to ruin dinner with an ungodly amount of sugar; I viewed the Peeps-bonanza a fair bribe for my cooperation during church. \u003c/p>\n\u003cp>These days, I’ll make my way through a single Peep, my reasoning powered more by nostalgia than desire. Store-bought Peeps are, after all, a sorry version of a marshmallow—a mere vehicle for a soda’s worth of sugar. But now that I’ve learned to make Peeps from scratch, I will likely up my intake. \u003c/p>\n\u003cfigure id=\"attachment_80513\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\" alt=\"You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\" width=\"1000\" height=\"759\" class=\"size-full wp-image-80513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, let’s get this straight: homemade Peeps are far from wholesome. Indeed, for the best results, granulated sugar and corn syrup are necessities. However, the flavor and texture of the DIY candies are exponentially better than the shrink-wrapped variety. I like to use organic cane sugar for its slightly more complex flavor, but traditional granulated sugar will work just fine. I use food coloring to dye the sugar for coating the Peeps, vanilla to flavor the marshmallow, and cocoa to form the eyes. You will also need a piping bag (use a disposable one for easy clean-up), a large (1/2-inch wide) piping tip, a stand mixer with a whisk attachment, and candy thermometer. \u003c/p>\n\u003cfigure id=\"attachment_80508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\" alt=\"Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\" width=\"1000\" height=\"690\" class=\"size-full wp-image-80508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, dye your sugar. I like to make classic yellow Peeps, but feel free to use any color you’d like. You could even go au natural. Measure out 2 cups of sugar into a large bowl and add 5 or 6 drops of food coloring. Use a spoon (or your hands if you don’t mind the mess) to rub the food coloring into the sand. Once the color is evenly distributed, you can choose to add more coloring if you want a more vibrant color. For this batch, I used 10 drops of yellow food coloring. Spread about half of the dyed sugar across a parchment paper-lined rimmed baking sheet. Save the rest in the bowl for later. Now is also a good time to fit the piping tip into the piping bag. Snip off the bottom of the piping bag and push the tip into the bottom. Continue to trim the bag until the piping tip fits perfectly in the hole in the bottom of the bag. Fold over the top 4 inches of the bag.\u003c/p>\n\u003cfigure id=\"attachment_80512\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\" alt=\"Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\" width=\"1000\" height=\"706\" class=\"size-full wp-image-80512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, bloom the gelatin in 1/3 cup of water. Gelatin is what provides the marshmallow mixture with structure. Almost all commercial marshmallows rely on gelatin, and it is the easiest to use at home. If you are vegan, there are resources online for learning to substitute other stabilizers, like agar, for the gelatin. Powdered gelatin must be hydrated (or bloomed) before use. To save bowls, I do this step in the bowl of my stand mixer. Stir the gelatin into the water until there are no longer any large clumps. The gelatin then needs to sit for around 10-15 minutes to soften. While the gelatin softens, make the sugar syrup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This sugar syrup is made from a mixture of water, sugar, and corn syrup. The corn syrup helps prevent the sugar from crystallizing and it also gives the Peeps the ideal chewy texture. That said, I have seen recipes for homemade Peeps that forgo corn syrup altogether. If you’re weary of corn syrup, you can try substituting it for an equal amount of granulated sugar. (But really, if you don’t want to eat a little corn syrup, you probably don’t want to eat Peeps either.) \u003c/p>\n\u003cfigure id=\"attachment_80516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\" alt=\"Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\" width=\"1000\" height=\"676\" class=\"size-full wp-image-80516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Boiling sugar syrup isn’t difficult, but there are a few tricks to making it foolproof. First, combine the corn syrup and water in a large saucepan. Then pour the sugar carefully into the center of the pot, making a mound that doesn’t touch the sides of the pot. Crystallization can happen when melted sugar gets stuck to the sides of the pot, so it’s best to avoid that problem from the get-go. Now bring the water up to a rolling boil over medium heat. While the mixture is heating, gently swirl the pot to slowly dissolve the sugar into the water. This will get easier as the sugar melts. Once the mound of sugar is gone, you can stop swirling the pan. Don’t stir it. \u003c/p>\n\u003cfigure id=\"attachment_80506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\" alt=\"The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\" width=\"1000\" height=\"697\" class=\"size-full wp-image-80506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Monitor the temperature of the sugar syrup as it boils; you’re looking for 245 degrees, or the firm-ball stage. Try to take the temperature of the syrup in 3 or 4 places as it is heating. Sugar tends to form heat pockets, and you’ll want to confirm that the entire mixture has reached 245 before moving on.\u003c/p>\n\u003cp>Once the syrup is cooked, remove the pot from the heat. Now turn the stand mixer to low. Carefully pour the sugar syrup into the gelatin while trying to avoid both the sides of the bowl and the whisk. If you hit the side, some of the sugar will likely harden on the bowl and not get mixed in. This problem is smaller than the splattering that could occur should you hit the whisk. In other words, you definitely want to stay away from the whisk. Once all of the sugar syrup has been mixed in, slowly raise the speed of the mixer to high. \u003c/p>\n\u003cfigure id=\"attachment_80517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\" alt=\"The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-80517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the marshmallow mixes, it will cool and increase in volume rapidly. You will notice the color change to white and the mixture will slowly lose its gloss. Once the mixture is thick, add 1 teaspoon of vanilla. Continue to beat until the marshmallow is very thick and does not stream down off of the whisk when pulled out of the bowl.\u003c/p>\n\u003cfigure id=\"attachment_80510\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\" alt=\"Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\" width=\"700\" height=\"876\" class=\"size-full wp-image-80510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now transfer the marshmallow mixture to the piping bag. To keep the marshmallow from falling out of the tip, make sure the bag is twisted right above the tip. Do your best to transfer all of the marshmallow mixture to the bag. Unfold the top of the bag and compress the marshmallow towards the tip.\u003c/p>\n\u003cfigure id=\"attachment_80514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\" alt=\"Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\" width=\"1000\" height=\"607\" class=\"size-full wp-image-80514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Here comes the tricky part: piping. I must admit that I never really got the hang of making perfect Peeps, so don’t sweat it if your Peeps look more like sea lions than baby chicks. They’ll still taste good. To shape the Peeps, start by forming the body: Hold the bag about 1 inch above the sugar-lined baking sheet at a 90-degree angle. Squeeze the marshmallow mixture out of the bag, allowing it to form a 1-inch round before beginning to taper. You should try to form a body in the shape of a fat tadpole. Release the pressure on the bag and pull the bag upwards to form the tail. You may need to wiggle the bag a little to get the marshmallow to separate.\u003c/p>\n\u003cfigure id=\"attachment_80515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\" alt=\"Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\" width=\"1000\" height=\"628\" class=\"size-full wp-image-80515\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Form the head by placing the bag at a 90-degree angle above the widest part of the body. Slow pipe more marshmallow mixture onto the body, moving the bag back towards the tail. Once you reach the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms something of a beak shape. Again, you will likely need to wiggle the bag a little to separate the Peep from the tip. Continue piping Peeps until you run out of marshmallow. If you need to do any touch ups or move the Peeps around on the tray, use slightly damp fingers. \u003c/p>\n\u003cfigure id=\"attachment_80507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\" alt=\"Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\" width=\"1000\" height=\"684\" class=\"size-full wp-image-80507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve piped all of the Peeps, sprinkle them with the remaining dyed sugar. I found that it was easiest to coat the tops and broad sides of the Peeps first, and then turning them to coat until the head, neck, and tail. Once they’ve got a layer of sugar, you should be able to handle them without sticking.\u003c/p>\n\u003cp>Finally, make the eyes. Some recipes called for making icing to paint onto the Peeps, but that additional process seemed unnecessary. All you really need is a little cocoa powder and water. I found that a 2:1 ratio of cocoa to water makes a good chocolate paint. Mix the cocoa and water together well to get out any errant clumps. Then use a toothpick to dot eyes and any other decorations you’d like to add to the Peeps. If you’re making Peeps with kids, you may want to let them take some creative license and transform the Peeps into marshmallow dinosaurs. (It wouldn’t be a stretch.)\u003c/p>\n\u003cfigure id=\"attachment_80509\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\" alt=\"Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\" width=\"1000\" height=\"656\" class=\"size-full wp-image-80509\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Let the decorated Peeps sit out at room temperature for 4 to 6 hours to let the marshmallow dry and set. You can eat them right away, but they will be extremely soft and messy. The Peeps will maintain their texture for 2 to 3 days, covered in an airtight container. If you like stale Peeps (I do), you can store them for much longer.\u003c/p>\n\u003ch3>Recipe: DIY Marshmallow Peeps\u003c/h3>\n\u003cp>\u003cem>Makes about 18 candies\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Large piping tips are often sold in sets of 10-15 tips. If you only want to buy the single tip used in this recipe, you will likely need to order it online or visit a specialty pastry store, like Spun Sugar in Berkeley. Disposable plastic piping bags are widely available online and at stores like Sur la Table. You will need a stand mixer for this recipe; it cannot be hand-whipped. The recipe can be easily doubled if necessary. You will not need to double the colored sugar mixture.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 cups granulated sugar\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>2 1/2 teaspoons (1 packet) unflavored gelatin\u003c/li>\n\u003cli>Water, at room temperature\u003c/li>\n\u003cli>1 tablespoon corn syrup\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>1 tablespoon cocoa powder\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong> \n\u003cli>Baking sheet\u003c/li>\n\u003cli>Parchment or wax paper\u003c/li>\n\u003cli>Disposable plastic piping bag\u003c/li>\n\u003cli>1/2-inch wide piping tip\u003c/li>\n\u003cli>Stand mixer with whisk attachment\u003c/li>\n\u003cli>Large saucepan\u003c/li>\n\u003cli>Instant-read or candy thermometer\u003c/li>\n\u003cli>Toothpick\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place 2 cups of the granulated sugar in a large bowl. Add 5 to 10 drops of food coloring (in the color of your choice) to the sugar. Using a spoon or your fingers, mix the coloring evenly into the sugar. Add more color if necessary. Transfer half of the sugar onto a parchment- or wax paper-lined baking sheet, leaving the remaining sugar in the bowl. Set aside.\u003c/li>\n\u003cli>Fit a piping bag with a 1/2-inch wide round tip. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a whisk attachment, combine the gelatin with 1/3 cup water. Let gelatin sit while preparing the sugar syrup to let the gelatin soften.\u003c/li>\n\u003cli>In a large saucepan, combine the corn syrup with 1/4 cup water. Pour the remaining 1 cup sugar in the center of the pot so that it doesn’t touch the sides of the pan. Bring mixture to a boil over medium heat without stirring. Continue to cook without stirring until the mixture registers 245 degrees, gently swirling the pan to dissolve the sugar.\u003c/li>\n\u003cli>Turn mixer on to low speed and carefully pour the hot sugar syrup into the bowl with the gelatin. Gradually increase the mixer speed to high, and continue to mix until the mixture lightens in color, about 6 minutes. Beat in the vanilla. Continue to beat the mixer until the marshmallow has lost its gloss and is very thick, 1 to 3 more minutes. Using a spatula, transfer the marshmallow mixture to the piping bag.\u003c/li>\n\u003cli>Starting with the body, begin piping the Peeps onto the sugar-lined baking sheet: Hold the bag about 1 inch above the sugar at a 90-degree angle. Squeeze the marshmallow out of the bag, allowing it to form a 1-inch round before pulling it back towards you. Taper the marshmallow as you go, forming a body. Release the pressure on the bag and pull the bag upwards to form the tail. Form the head by placing the bag at a 90-degree angle above the widest part of the body. Pipe onto the body, moving the bag back towards the tail. Once reaching the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms a beak shape. Repeat with the remaining marshmallow mixture.\u003c/li>\n\u003cli>Using a spoon, sprinkle the Peeps to coat with the remaining 1 cup colored sugar.\u003c/li>\n\u003cli>Mix the cocoa powder with 1 1/2 teaspoons water until it forms a thick paste. Use a toothpick or thin brush to dab the chocolate mixture onto the Peeps to form eyes.\u003c/li>\n\u003cli>Let the Peeps sit out uncovered at room temperature for 4-6 hours to set the marshmallow before serving. Transfer to an airtight container for storage. The Peeps will keep for at least 2 to 3 days at room temperature.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Think you've outgrown marshmallow Peeps? Think again. The homemade version offers just as much fun and far more flavor than the original. Kate Williams will show you how to make them for Easter.",
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"description": "Think you've outgrown marshmallow Peeps? Think again. The homemade version offers just as much fun and far more flavor than the original. Kate Williams will show you how to make them for Easter.",
"title": "DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80511\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\" alt=\"Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\" width=\"955\" height=\"605\" class=\"size-full wp-image-80511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I have eaten at least one marshmallow Peep every Easter Sunday as far back as I can remember. I can’t confirm the presence of Peeps in my house back in my toddler years, but I’m willing to guess that they made an appearance.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMy mom, you see, has a fondness for the cottony, sugar-coated candies, and she still mails them to me from across the country every spring. (Never mind the fact that Peeps line the shelves of every supermarket and drugstore coast-to-coast come springtime.) As a kid, I relished this unabashed freedom to ruin dinner with an ungodly amount of sugar; I viewed the Peeps-bonanza a fair bribe for my cooperation during church. \u003c/p>\n\u003cp>These days, I’ll make my way through a single Peep, my reasoning powered more by nostalgia than desire. Store-bought Peeps are, after all, a sorry version of a marshmallow—a mere vehicle for a soda’s worth of sugar. But now that I’ve learned to make Peeps from scratch, I will likely up my intake. \u003c/p>\n\u003cfigure id=\"attachment_80513\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\" alt=\"You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\" width=\"1000\" height=\"759\" class=\"size-full wp-image-80513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, let’s get this straight: homemade Peeps are far from wholesome. Indeed, for the best results, granulated sugar and corn syrup are necessities. However, the flavor and texture of the DIY candies are exponentially better than the shrink-wrapped variety. I like to use organic cane sugar for its slightly more complex flavor, but traditional granulated sugar will work just fine. I use food coloring to dye the sugar for coating the Peeps, vanilla to flavor the marshmallow, and cocoa to form the eyes. You will also need a piping bag (use a disposable one for easy clean-up), a large (1/2-inch wide) piping tip, a stand mixer with a whisk attachment, and candy thermometer. \u003c/p>\n\u003cfigure id=\"attachment_80508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\" alt=\"Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\" width=\"1000\" height=\"690\" class=\"size-full wp-image-80508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, dye your sugar. I like to make classic yellow Peeps, but feel free to use any color you’d like. You could even go au natural. Measure out 2 cups of sugar into a large bowl and add 5 or 6 drops of food coloring. Use a spoon (or your hands if you don’t mind the mess) to rub the food coloring into the sand. Once the color is evenly distributed, you can choose to add more coloring if you want a more vibrant color. For this batch, I used 10 drops of yellow food coloring. Spread about half of the dyed sugar across a parchment paper-lined rimmed baking sheet. Save the rest in the bowl for later. Now is also a good time to fit the piping tip into the piping bag. Snip off the bottom of the piping bag and push the tip into the bottom. Continue to trim the bag until the piping tip fits perfectly in the hole in the bottom of the bag. Fold over the top 4 inches of the bag.\u003c/p>\n\u003cfigure id=\"attachment_80512\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\" alt=\"Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\" width=\"1000\" height=\"706\" class=\"size-full wp-image-80512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, bloom the gelatin in 1/3 cup of water. Gelatin is what provides the marshmallow mixture with structure. Almost all commercial marshmallows rely on gelatin, and it is the easiest to use at home. If you are vegan, there are resources online for learning to substitute other stabilizers, like agar, for the gelatin. Powdered gelatin must be hydrated (or bloomed) before use. To save bowls, I do this step in the bowl of my stand mixer. Stir the gelatin into the water until there are no longer any large clumps. The gelatin then needs to sit for around 10-15 minutes to soften. While the gelatin softens, make the sugar syrup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This sugar syrup is made from a mixture of water, sugar, and corn syrup. The corn syrup helps prevent the sugar from crystallizing and it also gives the Peeps the ideal chewy texture. That said, I have seen recipes for homemade Peeps that forgo corn syrup altogether. If you’re weary of corn syrup, you can try substituting it for an equal amount of granulated sugar. (But really, if you don’t want to eat a little corn syrup, you probably don’t want to eat Peeps either.) \u003c/p>\n\u003cfigure id=\"attachment_80516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\" alt=\"Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\" width=\"1000\" height=\"676\" class=\"size-full wp-image-80516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Boiling sugar syrup isn’t difficult, but there are a few tricks to making it foolproof. First, combine the corn syrup and water in a large saucepan. Then pour the sugar carefully into the center of the pot, making a mound that doesn’t touch the sides of the pot. Crystallization can happen when melted sugar gets stuck to the sides of the pot, so it’s best to avoid that problem from the get-go. Now bring the water up to a rolling boil over medium heat. While the mixture is heating, gently swirl the pot to slowly dissolve the sugar into the water. This will get easier as the sugar melts. Once the mound of sugar is gone, you can stop swirling the pan. Don’t stir it. \u003c/p>\n\u003cfigure id=\"attachment_80506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\" alt=\"The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\" width=\"1000\" height=\"697\" class=\"size-full wp-image-80506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Monitor the temperature of the sugar syrup as it boils; you’re looking for 245 degrees, or the firm-ball stage. Try to take the temperature of the syrup in 3 or 4 places as it is heating. Sugar tends to form heat pockets, and you’ll want to confirm that the entire mixture has reached 245 before moving on.\u003c/p>\n\u003cp>Once the syrup is cooked, remove the pot from the heat. Now turn the stand mixer to low. Carefully pour the sugar syrup into the gelatin while trying to avoid both the sides of the bowl and the whisk. If you hit the side, some of the sugar will likely harden on the bowl and not get mixed in. This problem is smaller than the splattering that could occur should you hit the whisk. In other words, you definitely want to stay away from the whisk. Once all of the sugar syrup has been mixed in, slowly raise the speed of the mixer to high. \u003c/p>\n\u003cfigure id=\"attachment_80517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\" alt=\"The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-80517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the marshmallow mixes, it will cool and increase in volume rapidly. You will notice the color change to white and the mixture will slowly lose its gloss. Once the mixture is thick, add 1 teaspoon of vanilla. Continue to beat until the marshmallow is very thick and does not stream down off of the whisk when pulled out of the bowl.\u003c/p>\n\u003cfigure id=\"attachment_80510\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\" alt=\"Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\" width=\"700\" height=\"876\" class=\"size-full wp-image-80510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now transfer the marshmallow mixture to the piping bag. To keep the marshmallow from falling out of the tip, make sure the bag is twisted right above the tip. Do your best to transfer all of the marshmallow mixture to the bag. Unfold the top of the bag and compress the marshmallow towards the tip.\u003c/p>\n\u003cfigure id=\"attachment_80514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\" alt=\"Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\" width=\"1000\" height=\"607\" class=\"size-full wp-image-80514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Here comes the tricky part: piping. I must admit that I never really got the hang of making perfect Peeps, so don’t sweat it if your Peeps look more like sea lions than baby chicks. They’ll still taste good. To shape the Peeps, start by forming the body: Hold the bag about 1 inch above the sugar-lined baking sheet at a 90-degree angle. Squeeze the marshmallow mixture out of the bag, allowing it to form a 1-inch round before beginning to taper. You should try to form a body in the shape of a fat tadpole. Release the pressure on the bag and pull the bag upwards to form the tail. You may need to wiggle the bag a little to get the marshmallow to separate.\u003c/p>\n\u003cfigure id=\"attachment_80515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\" alt=\"Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\" width=\"1000\" height=\"628\" class=\"size-full wp-image-80515\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Form the head by placing the bag at a 90-degree angle above the widest part of the body. Slow pipe more marshmallow mixture onto the body, moving the bag back towards the tail. Once you reach the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms something of a beak shape. Again, you will likely need to wiggle the bag a little to separate the Peep from the tip. Continue piping Peeps until you run out of marshmallow. If you need to do any touch ups or move the Peeps around on the tray, use slightly damp fingers. \u003c/p>\n\u003cfigure id=\"attachment_80507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\" alt=\"Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\" width=\"1000\" height=\"684\" class=\"size-full wp-image-80507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve piped all of the Peeps, sprinkle them with the remaining dyed sugar. I found that it was easiest to coat the tops and broad sides of the Peeps first, and then turning them to coat until the head, neck, and tail. Once they’ve got a layer of sugar, you should be able to handle them without sticking.\u003c/p>\n\u003cp>Finally, make the eyes. Some recipes called for making icing to paint onto the Peeps, but that additional process seemed unnecessary. All you really need is a little cocoa powder and water. I found that a 2:1 ratio of cocoa to water makes a good chocolate paint. Mix the cocoa and water together well to get out any errant clumps. Then use a toothpick to dot eyes and any other decorations you’d like to add to the Peeps. If you’re making Peeps with kids, you may want to let them take some creative license and transform the Peeps into marshmallow dinosaurs. (It wouldn’t be a stretch.)\u003c/p>\n\u003cfigure id=\"attachment_80509\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\" alt=\"Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\" width=\"1000\" height=\"656\" class=\"size-full wp-image-80509\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Let the decorated Peeps sit out at room temperature for 4 to 6 hours to let the marshmallow dry and set. You can eat them right away, but they will be extremely soft and messy. The Peeps will maintain their texture for 2 to 3 days, covered in an airtight container. If you like stale Peeps (I do), you can store them for much longer.\u003c/p>\n\u003ch3>Recipe: DIY Marshmallow Peeps\u003c/h3>\n\u003cp>\u003cem>Makes about 18 candies\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Large piping tips are often sold in sets of 10-15 tips. If you only want to buy the single tip used in this recipe, you will likely need to order it online or visit a specialty pastry store, like Spun Sugar in Berkeley. Disposable plastic piping bags are widely available online and at stores like Sur la Table. You will need a stand mixer for this recipe; it cannot be hand-whipped. The recipe can be easily doubled if necessary. You will not need to double the colored sugar mixture.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 cups granulated sugar\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>2 1/2 teaspoons (1 packet) unflavored gelatin\u003c/li>\n\u003cli>Water, at room temperature\u003c/li>\n\u003cli>1 tablespoon corn syrup\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>1 tablespoon cocoa powder\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong> \n\u003cli>Baking sheet\u003c/li>\n\u003cli>Parchment or wax paper\u003c/li>\n\u003cli>Disposable plastic piping bag\u003c/li>\n\u003cli>1/2-inch wide piping tip\u003c/li>\n\u003cli>Stand mixer with whisk attachment\u003c/li>\n\u003cli>Large saucepan\u003c/li>\n\u003cli>Instant-read or candy thermometer\u003c/li>\n\u003cli>Toothpick\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place 2 cups of the granulated sugar in a large bowl. Add 5 to 10 drops of food coloring (in the color of your choice) to the sugar. Using a spoon or your fingers, mix the coloring evenly into the sugar. Add more color if necessary. Transfer half of the sugar onto a parchment- or wax paper-lined baking sheet, leaving the remaining sugar in the bowl. Set aside.\u003c/li>\n\u003cli>Fit a piping bag with a 1/2-inch wide round tip. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a whisk attachment, combine the gelatin with 1/3 cup water. Let gelatin sit while preparing the sugar syrup to let the gelatin soften.\u003c/li>\n\u003cli>In a large saucepan, combine the corn syrup with 1/4 cup water. Pour the remaining 1 cup sugar in the center of the pot so that it doesn’t touch the sides of the pan. Bring mixture to a boil over medium heat without stirring. Continue to cook without stirring until the mixture registers 245 degrees, gently swirling the pan to dissolve the sugar.\u003c/li>\n\u003cli>Turn mixer on to low speed and carefully pour the hot sugar syrup into the bowl with the gelatin. Gradually increase the mixer speed to high, and continue to mix until the mixture lightens in color, about 6 minutes. Beat in the vanilla. Continue to beat the mixer until the marshmallow has lost its gloss and is very thick, 1 to 3 more minutes. Using a spatula, transfer the marshmallow mixture to the piping bag.\u003c/li>\n\u003cli>Starting with the body, begin piping the Peeps onto the sugar-lined baking sheet: Hold the bag about 1 inch above the sugar at a 90-degree angle. Squeeze the marshmallow out of the bag, allowing it to form a 1-inch round before pulling it back towards you. Taper the marshmallow as you go, forming a body. Release the pressure on the bag and pull the bag upwards to form the tail. Form the head by placing the bag at a 90-degree angle above the widest part of the body. Pipe onto the body, moving the bag back towards the tail. Once reaching the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms a beak shape. Repeat with the remaining marshmallow mixture.\u003c/li>\n\u003cli>Using a spoon, sprinkle the Peeps to coat with the remaining 1 cup colored sugar.\u003c/li>\n\u003cli>Mix the cocoa powder with 1 1/2 teaspoons water until it forms a thick paste. Use a toothpick or thin brush to dab the chocolate mixture onto the Peeps to form eyes.\u003c/li>\n\u003cli>Let the Peeps sit out uncovered at room temperature for 4-6 hours to set the marshmallow before serving. Transfer to an airtight container for storage. The Peeps will keep for at least 2 to 3 days at room temperature.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Tasty Thai Food in Albany, El Cerrito and Richmond",
"title": "5 Bites: Tasty Thai Food in Albany, El Cerrito and Richmond",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79985\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/muang07.jpg\">\u003cimg class=\"size-full wp-image-79985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/muang07.jpg\" alt=\"Mango & Shrimp Panang Curry\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mango & Shrimp Panang Curry from Muang Thai.\u003c/figcaption>\u003c/figure>\n\u003cp>Chances are you live a stone's throw away from a Thai restaurant in your neighborhood, and you've got a go-to local favorite for \u003cem>pad thai\u003c/em> like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/04/oakland-go-to-chai-thai-noodles-on-international-boulevard/\" target=\"_blank\" rel=\"noopener\">Chai Thai Noodles\u003c/a> when you're not in the mood to cook. Or maybe it's \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/02/old-weang-ping-village-not-a-business-a-sanctuary/\" target=\"_blank\" rel=\"noopener\">Old Weang Ping Village\u003c/a>, the 30-year-old East Oakland restaurant that recently changed ownership, the more upscale \u003ca href=\"http://blogs.kqed.org/checkplease/2006/01/26/soi-four-bangkok-eatery-reviews/\" target=\"_blank\" rel=\"noopener\">Soi 4 Bangkok Eatery\u003c/a> in Rockridge, or Berkeley's \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a> for their street vendor-style outdoor brunch on Sundays (I'm partial to their \u003cem>roti mataba\u003c/em>, a thin, fried flatbread filled with curried vegetables and served with cucumber and peanut dipping sauces.) Lately, however, I often find myself traveling north of Berkeley, where there's quite a few wonderful Thai eateries clustered in the Albany, El Cerrito and Richmond locales. Like East Oakland, you'll find a solid offering of Vietnamese, Lao and Thai cuisine from its Southeast Asian community. Let us know your favorites in the comments, and check out this related post on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/23/5-bites-enticing-lao-cuisine-in-the-east-bay/\" target=\"_blank\" rel=\"noopener\">East Bay Laotian\u003c/a> eateries.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"80210,80211,80212,80213,80214,80215,80216\"]\u003c/p>\n\u003cp>Don't let Sawooei Thai Cuisine's humble exterior deter you from climbing upstairs into their modest dining room; they serve splendid homestyle Thai cooking that belies their unpretentious trappings. Their take on the popular soup \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tom_yum_goong\" target=\"_blank\" rel=\"noopener\">tom yung goong\u003c/a>\u003c/em>, which translates to \"hot-and-sour shrimp,\" is a spicy broth filled with prawns, cabbage and squid. A piquant lemongrass salad appetizer is a first-rate melange of ground chicken, prawns, peanuts, fresh lemongrass and lime juice. The refreshingly tart and not overly sweet vegetarian version of \u003cem>gang keow wan\u003c/em> is bursting with crunchy bamboo shoots, broccoli, other vegetables and fried tofu. Spicy Thai chicken fried rice, overflowing with vegetables including broccoli rabe and \u003cem>bok choy\u003c/em>, is a great side dish to go with your meal. Be sure to check the board for their daily specials, too.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/sawooei-thai-cuisine-el-cerrito\" target=\"_blank\" rel=\"noopener\">Sawooei Thai Cuisine\u003c/a>\u003c/strong>\u003cbr>\n10621 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/Lg9wh\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nEl Cerrito, CA 94530\u003cbr>\nPh: (510) 528-0709\u003cbr>\nHours: Mon-Sat 11:30am-3pm, 5-9:30pm; Sun 5-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003cbr>\nNo disabled access; stairs only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"80154,80159,80155,80156,80158,80160,80161,80162,80164,80165\"]\u003c/p>\n\u003cp>If you're looking for any number of Thai housewares, foodstuffs, cosmetics, music, movies and more, chances are Roong Jing Jing's got it stocked on its shelves. Now located within the Peppermint Tree Plaza on San Pablo Avenue (they were \u003ca href=\"http://elcerrito.patch.com/groups/business-news/p/thai-import-businesses-survives-despite-tough-economy\" target=\"_blank\" rel=\"noopener\">previously located\u003c/a> in the Ranch 99 store in Richmond's Pacific East Mall), Roong Jing Jing is a short walk from the El Cerrito BART station. On weekends, they sell a variety of flavorful pre-packaged curries, salads, rice dishes and desserts made by local cooks. Most are labeled in Thai, so feel free to ask for a description if you have any questions about what's inside the plastic containers. Spicy squid stuffed with fish roe and garnished with chilies, scallions and cilantro are an enjoyable seafood snack, but the desserts I sampled with freshly grated coconut were truly delightful. Try the rice balls with a crunchy, sweet center of nuts and dates, sweet bananas that you sprinkle with a coating of sugar or the coconut-banana pudding. And if you're still hungry, pick up a \u003cem>banh mi \u003c/em>from the neighboring Vietnamese shop \u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-vietnamese-sandwich-deli-el-cerrito\" target=\"_blank\" rel=\"noopener\">Banh Mi Ba Le\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/roong-jing-jing-el-cerrito\" target=\"_blank\" rel=\"noopener\">Roong Jing Jing\u003c/a>\u003c/strong>\u003cbr>\n10164 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/osGox\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nEl Cerrito, CA 94530\u003cbr>\nPh: (510) 524-1558\u003cbr>\nHours: Everyday from 10am-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79878,79879,79880,79881,79882,79884,79885\"]\u003c/p>\n\u003cp>Solano Avenue has an abundance of excellent restaurants with at least six Thai establishments in the vicinity. Bua Luang Thai, just a few blocks away from San Pablo Avenue, is one of the standouts. Styled with a mix of modern decor and Thai antiques, you can relax in their cozy dining room or order online for delivery. Pop in for their lunch special between the hours of 11:30am and 3pm; you'll get a small green salad, appetizer, entree and rice for an affordable fixed price. I'm a fan of their rich, coconut milk \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Phanaeng_curry\" target=\"_blank\" rel=\"noopener\">panang\u003c/a>\u003c/em> curry with kaffir lime leaves, ground peanuts, green peas, tomatoes, red bell peppers, sweet basil, a dollop of coconut cream and a side of broccoli; you can choose to add chicken, beef or pork. The popular soup \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tom_kha_kai\" target=\"_blank\" rel=\"noopener\">tom kha kai\u003c/a>\u003c/em>, which translates to \"chicken galangal soup,\" is a spicy coconut milk broth filled with tender slices of chicken, mushrooms, lemongrass and the gingery \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Galangal\" target=\"_blank\" rel=\"noopener\">galangal\u003c/a>\u003c/em> root. Grilled eggplant and tofu is sautéed in a black bean sauce with a colorful array of vegetables. Fresh spring rolls are stuffed with tofu, shiitake mushrooms, rice noodles and vegetables and served with sweet-and-sour and peanut dipping sauces.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bualuangalbany.com/\" target=\"_blank\" rel=\"noopener\">Bua Luang Thai\u003c/a>\u003c/strong>\u003cbr>\n1166 Solano Ave. [\u003ca href=\"https://goo.gl/maps/xHwGf\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 527-8288\u003cbr>\nHours: Mon-Thu 11:30am-3pm; 5-9:30pm; Fri-Sat 11:30am-10pm; Sun 12-10pm\u003cbr>\n$$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79979,79980,79982,80067,79983,79984,79986,79987\"]\u003c/p>\n\u003cp>Muang Thai, \u003ca href=\"http://www.eastbayexpress.com/oakland/albanys-muang-thai-serves-comfort-curry/Content?oid=3836348\" target=\"_blank\" rel=\"noopener\">also known under its previous incarnation Krung Thep\u003c/a> and Da Nang, due to an old sign from a former tenant that still hangs above the entrance, is just down the street from Bua Luang. It can get pretty busy in the evenings, so while service may be a little spotty, the food flies out from the kitchen without delay. Crispy tofu with sweet-and-sour sauce and \u003cem>yum muer\u003c/em>, a grilled sirloin salad with red onions, chilies and fresh herbs are great starters (although I could do without the heap of iceberg lettuce and mealy tomatoes). \u003cem>Yum woon sen\u003c/em> is a deliciously tangy salad tossed with warm glass noodles, minced pork, shrimp, wood ear mushrooms, red onions, chilies and a pungent lemon dressing; order it at least medium spicy to get the full punch of flavor. Check the board by the door for the daily specials; one recent offering was a simple plate of sweet mango slices and shrimp in a thick homemade \u003cem>panang \u003c/em>curry. And their version of \u003cem>pra ram\u003c/em> is a huge helping of steamed spinach, broccoli, carrots and spinach smothered with peanut sauce.\u003c/p>\n\u003cp>\u003cstrong>Muang Thai \u003c/strong>\u003cbr>\n905 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/zTlQS\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 524-6837\u003cbr>\nHours: Everyday from 11:30am-3pm; 4:30-10pm\u003cbr>\n$$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101221,101219,101220\"]\u003c/p>\n\u003cp>While the sister spot of Ran Kanom Thai Noodle has shuttered its doors in San Pablo, the original location \u003ca href=\"http://www.eastbayexpress.com/oakland/organic-thai-at-ran-kanom/Content?oid=2959555\" target=\"_blank\" rel=\"noopener\">at the Pacific East Mall\u003c/a> in Richmond is still open. It's a specialty grocery store that sells Thai foodstuffs, snacks, desserts and mostly organic takeout entrees of noodle dishes and hot curries. Be sure to get there earlier in the day while the items in the steam table are still fresh; there's also some prepackaged meals in their freezer.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rankanom.com/\" target=\"_blank\" rel=\"noopener\">Ran Kanom Thai Noodle\u003c/a>\u003c/strong>\u003cbr>\n3288 Pierce St. [\u003ca href=\"https://goo.gl/maps/tTGGE\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 356-4885\u003cbr>\nHours: Everyday from 11am-8pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/@RanKanom\" target=\"_blank\" rel=\"noopener\">@RanKanom\u003c/a>\u003cbr>\n$$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This post was updated on September 22, 2015. The previous location of Ran Kanom Thai Noodle in San Pablo that was listed before is now closed. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Chances are you live a stone’s throw away from a Thai restaurant in your neighborhood, and you’ve got a go-to local favorite for pad thai. These days I often find myself traveling north of Berkeley, where there’s quite a few wonderful Thai eateries clustered in Albany, El Cerrito and Richmond locales. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79985\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/muang07.jpg\">\u003cimg class=\"size-full wp-image-79985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/muang07.jpg\" alt=\"Mango & Shrimp Panang Curry\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mango & Shrimp Panang Curry from Muang Thai.\u003c/figcaption>\u003c/figure>\n\u003cp>Chances are you live a stone's throw away from a Thai restaurant in your neighborhood, and you've got a go-to local favorite for \u003cem>pad thai\u003c/em> like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/04/oakland-go-to-chai-thai-noodles-on-international-boulevard/\" target=\"_blank\" rel=\"noopener\">Chai Thai Noodles\u003c/a> when you're not in the mood to cook. Or maybe it's \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/02/old-weang-ping-village-not-a-business-a-sanctuary/\" target=\"_blank\" rel=\"noopener\">Old Weang Ping Village\u003c/a>, the 30-year-old East Oakland restaurant that recently changed ownership, the more upscale \u003ca href=\"http://blogs.kqed.org/checkplease/2006/01/26/soi-four-bangkok-eatery-reviews/\" target=\"_blank\" rel=\"noopener\">Soi 4 Bangkok Eatery\u003c/a> in Rockridge, or Berkeley's \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a> for their street vendor-style outdoor brunch on Sundays (I'm partial to their \u003cem>roti mataba\u003c/em>, a thin, fried flatbread filled with curried vegetables and served with cucumber and peanut dipping sauces.) Lately, however, I often find myself traveling north of Berkeley, where there's quite a few wonderful Thai eateries clustered in the Albany, El Cerrito and Richmond locales. Like East Oakland, you'll find a solid offering of Vietnamese, Lao and Thai cuisine from its Southeast Asian community. Let us know your favorites in the comments, and check out this related post on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/23/5-bites-enticing-lao-cuisine-in-the-east-bay/\" target=\"_blank\" rel=\"noopener\">East Bay Laotian\u003c/a> eateries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Don't let Sawooei Thai Cuisine's humble exterior deter you from climbing upstairs into their modest dining room; they serve splendid homestyle Thai cooking that belies their unpretentious trappings. Their take on the popular soup \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tom_yum_goong\" target=\"_blank\" rel=\"noopener\">tom yung goong\u003c/a>\u003c/em>, which translates to \"hot-and-sour shrimp,\" is a spicy broth filled with prawns, cabbage and squid. A piquant lemongrass salad appetizer is a first-rate melange of ground chicken, prawns, peanuts, fresh lemongrass and lime juice. The refreshingly tart and not overly sweet vegetarian version of \u003cem>gang keow wan\u003c/em> is bursting with crunchy bamboo shoots, broccoli, other vegetables and fried tofu. Spicy Thai chicken fried rice, overflowing with vegetables including broccoli rabe and \u003cem>bok choy\u003c/em>, is a great side dish to go with your meal. Be sure to check the board for their daily specials, too.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/sawooei-thai-cuisine-el-cerrito\" target=\"_blank\" rel=\"noopener\">Sawooei Thai Cuisine\u003c/a>\u003c/strong>\u003cbr>\n10621 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/Lg9wh\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nEl Cerrito, CA 94530\u003cbr>\nPh: (510) 528-0709\u003cbr>\nHours: Mon-Sat 11:30am-3pm, 5-9:30pm; Sun 5-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003cbr>\nNo disabled access; stairs only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're looking for any number of Thai housewares, foodstuffs, cosmetics, music, movies and more, chances are Roong Jing Jing's got it stocked on its shelves. Now located within the Peppermint Tree Plaza on San Pablo Avenue (they were \u003ca href=\"http://elcerrito.patch.com/groups/business-news/p/thai-import-businesses-survives-despite-tough-economy\" target=\"_blank\" rel=\"noopener\">previously located\u003c/a> in the Ranch 99 store in Richmond's Pacific East Mall), Roong Jing Jing is a short walk from the El Cerrito BART station. On weekends, they sell a variety of flavorful pre-packaged curries, salads, rice dishes and desserts made by local cooks. Most are labeled in Thai, so feel free to ask for a description if you have any questions about what's inside the plastic containers. Spicy squid stuffed with fish roe and garnished with chilies, scallions and cilantro are an enjoyable seafood snack, but the desserts I sampled with freshly grated coconut were truly delightful. Try the rice balls with a crunchy, sweet center of nuts and dates, sweet bananas that you sprinkle with a coating of sugar or the coconut-banana pudding. And if you're still hungry, pick up a \u003cem>banh mi \u003c/em>from the neighboring Vietnamese shop \u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-vietnamese-sandwich-deli-el-cerrito\" target=\"_blank\" rel=\"noopener\">Banh Mi Ba Le\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/roong-jing-jing-el-cerrito\" target=\"_blank\" rel=\"noopener\">Roong Jing Jing\u003c/a>\u003c/strong>\u003cbr>\n10164 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/osGox\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nEl Cerrito, CA 94530\u003cbr>\nPh: (510) 524-1558\u003cbr>\nHours: Everyday from 10am-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Solano Avenue has an abundance of excellent restaurants with at least six Thai establishments in the vicinity. Bua Luang Thai, just a few blocks away from San Pablo Avenue, is one of the standouts. Styled with a mix of modern decor and Thai antiques, you can relax in their cozy dining room or order online for delivery. Pop in for their lunch special between the hours of 11:30am and 3pm; you'll get a small green salad, appetizer, entree and rice for an affordable fixed price. I'm a fan of their rich, coconut milk \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Phanaeng_curry\" target=\"_blank\" rel=\"noopener\">panang\u003c/a>\u003c/em> curry with kaffir lime leaves, ground peanuts, green peas, tomatoes, red bell peppers, sweet basil, a dollop of coconut cream and a side of broccoli; you can choose to add chicken, beef or pork. The popular soup \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tom_kha_kai\" target=\"_blank\" rel=\"noopener\">tom kha kai\u003c/a>\u003c/em>, which translates to \"chicken galangal soup,\" is a spicy coconut milk broth filled with tender slices of chicken, mushrooms, lemongrass and the gingery \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Galangal\" target=\"_blank\" rel=\"noopener\">galangal\u003c/a>\u003c/em> root. Grilled eggplant and tofu is sautéed in a black bean sauce with a colorful array of vegetables. Fresh spring rolls are stuffed with tofu, shiitake mushrooms, rice noodles and vegetables and served with sweet-and-sour and peanut dipping sauces.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bualuangalbany.com/\" target=\"_blank\" rel=\"noopener\">Bua Luang Thai\u003c/a>\u003c/strong>\u003cbr>\n1166 Solano Ave. [\u003ca href=\"https://goo.gl/maps/xHwGf\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 527-8288\u003cbr>\nHours: Mon-Thu 11:30am-3pm; 5-9:30pm; Fri-Sat 11:30am-10pm; Sun 12-10pm\u003cbr>\n$$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Muang Thai, \u003ca href=\"http://www.eastbayexpress.com/oakland/albanys-muang-thai-serves-comfort-curry/Content?oid=3836348\" target=\"_blank\" rel=\"noopener\">also known under its previous incarnation Krung Thep\u003c/a> and Da Nang, due to an old sign from a former tenant that still hangs above the entrance, is just down the street from Bua Luang. It can get pretty busy in the evenings, so while service may be a little spotty, the food flies out from the kitchen without delay. Crispy tofu with sweet-and-sour sauce and \u003cem>yum muer\u003c/em>, a grilled sirloin salad with red onions, chilies and fresh herbs are great starters (although I could do without the heap of iceberg lettuce and mealy tomatoes). \u003cem>Yum woon sen\u003c/em> is a deliciously tangy salad tossed with warm glass noodles, minced pork, shrimp, wood ear mushrooms, red onions, chilies and a pungent lemon dressing; order it at least medium spicy to get the full punch of flavor. Check the board by the door for the daily specials; one recent offering was a simple plate of sweet mango slices and shrimp in a thick homemade \u003cem>panang \u003c/em>curry. And their version of \u003cem>pra ram\u003c/em> is a huge helping of steamed spinach, broccoli, carrots and spinach smothered with peanut sauce.\u003c/p>\n\u003cp>\u003cstrong>Muang Thai \u003c/strong>\u003cbr>\n905 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/zTlQS\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 524-6837\u003cbr>\nHours: Everyday from 11:30am-3pm; 4:30-10pm\u003cbr>\n$$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the sister spot of Ran Kanom Thai Noodle has shuttered its doors in San Pablo, the original location \u003ca href=\"http://www.eastbayexpress.com/oakland/organic-thai-at-ran-kanom/Content?oid=2959555\" target=\"_blank\" rel=\"noopener\">at the Pacific East Mall\u003c/a> in Richmond is still open. It's a specialty grocery store that sells Thai foodstuffs, snacks, desserts and mostly organic takeout entrees of noodle dishes and hot curries. Be sure to get there earlier in the day while the items in the steam table are still fresh; there's also some prepackaged meals in their freezer.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rankanom.com/\" target=\"_blank\" rel=\"noopener\">Ran Kanom Thai Noodle\u003c/a>\u003c/strong>\u003cbr>\n3288 Pierce St. [\u003ca href=\"https://goo.gl/maps/tTGGE\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 356-4885\u003cbr>\nHours: Everyday from 11am-8pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/@RanKanom\" target=\"_blank\" rel=\"noopener\">@RanKanom\u003c/a>\u003cbr>\n$$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 22, 2015. The previous location of Ran Kanom Thai Noodle in San Pablo that was listed before is now closed. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Jonathan Kauffman: The Chronicle's Newest Food Critic",
"title": "Jonathan Kauffman: The Chronicle's Newest Food Critic",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80461\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Kauffman_taken_by_Kelli_Bielema.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Kauffman_taken_by_Kelli_Bielema.jpg\" alt=\"Critic Jonathan Kauffman likes taking deep dives into single subjects, such as where to find the best noodles in town. Credit: Kelli Bielema\" width=\"560\" class=\"size-full wp-image-80461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Critic Jonathan Kauffman likes taking deep dives into single subjects, such as where to find the best noodles in town. Credit: Kelli Bielema\u003c/figcaption>\u003c/figure>\n\u003cp>Oh happy day. It's rare in food writing circles to hear some good news for fellow scribes. But a collective congratulations buzzed around social media channels a few weeks back with the \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/02/jonathan-kauffman-to-join-the-san-francisco-chronicles-food-wine-reporting-team/\">announcement\u003c/a> that the respected and well-liked (no, they don't always go together) \u003ca href=\"http://jonathankauffman.com/\">Jonathan Kauffman\u003c/a>, former San Francisco editor of the site \u003ca href=\"http://www.tastingtable.com/index.htm#\">Tasting Table\u003c/a>, was jumping ship to take a gig as as staff writer at the \u003cem>\u003ca href=\"http://www.sfgate.com/food/\">San Francisco Chronicle\u003c/a>\u003c/em>'s Food Section. The former restaurant critic for alt-newspapers \u003cem>SFWeekly\u003c/em>, \u003cem>East Bay Express\u003c/em>, and \u003cem>Seattle Weekly\u003c/em> has won award nods from the \u003ca href=\"http://www.jamesbeard.org/awards\">James Beard Foundation\u003c/a> and the \u003ca href=\"https://www.iacp.com/\">International Association of Culinary Professionals\u003c/a>. \t\u003c/p>\n\u003cp>The news was especially welcome in light of concern about the future of the \u003cem>Chronicle\u003c/em>'s Food Section. Late last year the \u003cem>\u003ca href=\"http://www.nytimes.com/2013/11/14/business/media/san-francisco-chronicle-plans-to-end-its-prized-food-section.html?_r=0\">New York Times\u003c/a>\u003c/em> reported that the \u003cem>Chronicle\u003c/em> was shuttering the stand-alone section and consolidating it with other lifestyle sections, news that made serious food newshounds shudder. (\u003cem>\u003ca href=\"http://www.sfgate.com/default/article/Managing-Editor-s-response-to-New-York-Times-4980846.php\">Chronicle\u003c/a>\u003c/em> management have refuted the premise of the \u003cem>Times\u003c/em> story in a cross-country food fight between the two competitors in arguably the nation's top restaurant towns.) \u003c/p>\n\u003cp>More on that matter, which sparked the launch of a \u003ca href=\"https://www.facebook.com/SaveSFChronFood\">\"Save the Chronicle Food Section\" Facebook page\u003c/a>, to come. The Chronicle is expected to unveil its new section soon.\t \t\u003c/p>\n\u003cp>Meanwhile, Kauffman, who starts at the paper today, shared some thoughts about his new post.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/tasting-table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/tasting-table.jpg\" alt=\"Tasting Table \" width=\"1235\" height=\"675\" class=\"aligncenter size-full wp-image-80458\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did the job at the \u003cem>Chron\u003c/em> come about and why did you decide to take it?\u003c/strong> \u003c/p>\n\u003cp>A few months ago, I met up for drinks with \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/12/09/kitty-morgan-to-join-the-san-francisco-chronicle-as-assistant-managing-editor/\">Kitty Morgan\u003c/a>, the new assistant managing editor for lifestyle, as she was soliciting perspectives from outside media on the Bay Area's food scene. We found ourselves in such agreement that when the \u003cem>Chronicle\u003c/em> decided to hire another staff writer, I jumped at the opportunity.\u003c/p>\n\u003cp>\u003cstrong>Do you have a brief on your new position as yet? \u003c/strong>\u003c/p>\n\u003cp>We haven't settled on specifics. The \u003cem>Chronicle\u003c/em>'s food section has always worked very closely as a team, so I suspect my duties will change depending on where the need is greatest. But I'll be primarily focusing on food features, with a sideline in hunting down those regional Chinese noodle houses restaurants and little-publicized pop-ups I most love discovering. I'll also be contributing to \u003ca href=\"http://insidescoopsf.sfgate.com/\">Inside Scoop\u003c/a> as needed.\u003c/p>\n\u003cp>\u003cstrong>Do you have a clear sense of what is happening to the \u003cem>Chronicle\u003c/em>’s food section? \u003c/strong>\u003c/p>\n\u003cp>Too soon for me to answer this one.\u003c/p>\n\u003cp>\u003cstrong>Is it a good time to be a food critic here and is there anything challenging about being a food writer in this community?\u003c/strong>\u003c/p>\n\u003cp>Writing about food in the Bay Area is pretty much as gratifying as dining in the Bay Area: Given the breadth of the dining scene, the depth of talent, and our collective obsession with food, there are so many stories out there worth writing about. The so-called challenge--that the high-end dining scene is relatively small and rapaciously covered--means that anyone who looks beyond that scrum can see acres of open territory to explore. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sfchronicle.com/food/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chron700.jpg\" alt=\"San Francisco Chronicle Food Section\" width=\"500\" class=\"aligncenter size-full wp-image-80468\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What do you make of, if anything, the fact that most of the food critics in the area are men? There's you, \u003ca href=\"http://www.chow.com/\">John Birdsall at CHOW\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco/story/eat-your-vegetables\">Josh Sens at \u003cem>San Francisco,\u003c/em>\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/oakland/ArticleArchives?author=1317672\">Luke Tsai at \u003cem>East Bay Express\u003c/em>\u003c/a>. Even in the \u003cem>Chronicle\u003c/em>’s own announcement about your hiring it mentioned you coming on board alongside \u003ca href=\"http://www.sfchronicle.com/author/michael-bauer/\">Michael Bauer\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/jon-bonne/\">Jon Bonné\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/paolo-lucchesi/\">Paolo Lucchesi\u003c/a> “and the rest of the Chronicle food staff.\" This in a field--and \u003ca href=\"http://www.sfgate.com/foodwriters/\">a newspaper section\u003c/a>--that is overwhelmingly female.\u003c/strong>\u003c/p>\n\u003cp>I'm not sure why the announcement was worded like that, considering the majority of my coworkers--superstars like \u003ca href=\"http://www.sfchronicle.com/author/tara-duggan-/\">Tara Duggan\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/stacy-finz-/\">Stacy Finz\u003c/a> and \u003ca href=\"http://www.sfchronicle.com/author/amanda-gold/\">Amanda Gold\u003c/a>--are women, as are my bosses all the way up the editorial chain. Your own list omits \u003ca href=\"http://www.sfweekly.com/authors/anna-roth/\">Anna Roth\u003c/a>, \u003ca href=\"http://christinamueller.com/\">Christina Mueller\u003c/a>, and \u003ca href=\"http://untermanonfood.com/\">Patricia Unterman\u003c/a> -- and those are just the critics. I'd agree that straight men are a growing presence in food-writing realms, but the lineup you mention seems more of a historical moment than a movement. \u003c/p>\n\u003cp>Now, if you wanted to talk about the Caucasian near-monopoly on food writing in the Bay Area, I think we could have a more interesting, and troubling, discussion.\u003c/p>\n\u003cp>\u003cstrong>What subjects in food writing are you so over?\u003c/strong>\u003c/p>\n\u003cp>So-and-so always loved his/her grandmother's X. After working in corporate accounting for 10 years, he/she decided to follow his/her life's passion. Now he/she makes tiny batches of X with scrupulously sourced ingredients and sells X for $27 an ounce. What really gets me is when the moral of the story is supposed to be that you, O reader, are a more ethical person if you buy X. No, you're not! You're just buying a luxury product with a good story. I fall for the pitch every effing time.\u003c/p>\n\u003cp>\u003cstrong>Can you describe your former life as a cook and how it informs your writing?\u003c/strong>\u003c/p>\n\u003cp>I worked in restaurants all through college, from dishwasher on up to line cook, and then cooked here for a number of restaurants in the 1990s, aka the era of Tower Food. I was a sous chef at a couple of restaurants that are no longer in business. When I was working as an anonymous restaurant critic, I thanked my years behind the stove every week for training my taste memory--that ability to recall and recreate what you made the night (or week) before. Working in a professional kitchen also taught me to dissect what I was tasting and identify what was right and wrong in terms of seasoning and texture. As I move more into reporting and narrative story-telling, I hope that that experience will be a source of empathy for the people whose stories I'm telling.\u003c/p>\n\u003cp>\u003cstrong>What haven’t we seen from you (yet) that may emerge once you settle in at the \u003cem>Chron\u003c/em>?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>Features! Have I missed writing features, which was a big part of my job at the \u003cem>East Bay Express\u003c/em> and \u003cem>Seattle Weekly\u003c/em>. My M.O. as a critic is writing about food as an aspect of culture, not just a sensory experience. Searching out peak flavor experiences is a huge part of my M.O., but at the same time, we food writers spend so much time focused on what tastes great that we neglect interesting food stories that don't necessarily result in transcendent meals. Do Vietnamese Cajun crawfish boils, Chinese all-you-can-eat shabu-shabu houses, and food-truck sliders tell us something interesting about how we eat in the Bay Area? I've always thought so. \u003c/p>\n\u003cp>\u003cstrong>A visitor to San Francisco wants to know where to eat: What do you suggest and why?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>First rule: They'd have to answer more questions. How much do you want to spend? What kinds of cuisines don't you get to eat back home? How out-there do you like your food? I'm not going to send you to \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a> if you really just want cracked crab at \u003ca href=\"http://www.zagat.com/r/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>. Me: I want both.\u003c/p>\n\n",
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"excerpt": "Can we expect more coverage of holes-in-the-wall, now that Jonathan Kauffman has joined the San Francisco Chronicle's Food Section? Read Sarah Henry's Q&A to find out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80461\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Kauffman_taken_by_Kelli_Bielema.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Kauffman_taken_by_Kelli_Bielema.jpg\" alt=\"Critic Jonathan Kauffman likes taking deep dives into single subjects, such as where to find the best noodles in town. Credit: Kelli Bielema\" width=\"560\" class=\"size-full wp-image-80461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Critic Jonathan Kauffman likes taking deep dives into single subjects, such as where to find the best noodles in town. Credit: Kelli Bielema\u003c/figcaption>\u003c/figure>\n\u003cp>Oh happy day. It's rare in food writing circles to hear some good news for fellow scribes. But a collective congratulations buzzed around social media channels a few weeks back with the \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/02/jonathan-kauffman-to-join-the-san-francisco-chronicles-food-wine-reporting-team/\">announcement\u003c/a> that the respected and well-liked (no, they don't always go together) \u003ca href=\"http://jonathankauffman.com/\">Jonathan Kauffman\u003c/a>, former San Francisco editor of the site \u003ca href=\"http://www.tastingtable.com/index.htm#\">Tasting Table\u003c/a>, was jumping ship to take a gig as as staff writer at the \u003cem>\u003ca href=\"http://www.sfgate.com/food/\">San Francisco Chronicle\u003c/a>\u003c/em>'s Food Section. The former restaurant critic for alt-newspapers \u003cem>SFWeekly\u003c/em>, \u003cem>East Bay Express\u003c/em>, and \u003cem>Seattle Weekly\u003c/em> has won award nods from the \u003ca href=\"http://www.jamesbeard.org/awards\">James Beard Foundation\u003c/a> and the \u003ca href=\"https://www.iacp.com/\">International Association of Culinary Professionals\u003c/a>. \t\u003c/p>\n\u003cp>The news was especially welcome in light of concern about the future of the \u003cem>Chronicle\u003c/em>'s Food Section. Late last year the \u003cem>\u003ca href=\"http://www.nytimes.com/2013/11/14/business/media/san-francisco-chronicle-plans-to-end-its-prized-food-section.html?_r=0\">New York Times\u003c/a>\u003c/em> reported that the \u003cem>Chronicle\u003c/em> was shuttering the stand-alone section and consolidating it with other lifestyle sections, news that made serious food newshounds shudder. (\u003cem>\u003ca href=\"http://www.sfgate.com/default/article/Managing-Editor-s-response-to-New-York-Times-4980846.php\">Chronicle\u003c/a>\u003c/em> management have refuted the premise of the \u003cem>Times\u003c/em> story in a cross-country food fight between the two competitors in arguably the nation's top restaurant towns.) \u003c/p>\n\u003cp>More on that matter, which sparked the launch of a \u003ca href=\"https://www.facebook.com/SaveSFChronFood\">\"Save the Chronicle Food Section\" Facebook page\u003c/a>, to come. The Chronicle is expected to unveil its new section soon.\t \t\u003c/p>\n\u003cp>Meanwhile, Kauffman, who starts at the paper today, shared some thoughts about his new post.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/tasting-table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/tasting-table.jpg\" alt=\"Tasting Table \" width=\"1235\" height=\"675\" class=\"aligncenter size-full wp-image-80458\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How did the job at the \u003cem>Chron\u003c/em> come about and why did you decide to take it?\u003c/strong> \u003c/p>\n\u003cp>A few months ago, I met up for drinks with \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/12/09/kitty-morgan-to-join-the-san-francisco-chronicle-as-assistant-managing-editor/\">Kitty Morgan\u003c/a>, the new assistant managing editor for lifestyle, as she was soliciting perspectives from outside media on the Bay Area's food scene. We found ourselves in such agreement that when the \u003cem>Chronicle\u003c/em> decided to hire another staff writer, I jumped at the opportunity.\u003c/p>\n\u003cp>\u003cstrong>Do you have a brief on your new position as yet? \u003c/strong>\u003c/p>\n\u003cp>We haven't settled on specifics. The \u003cem>Chronicle\u003c/em>'s food section has always worked very closely as a team, so I suspect my duties will change depending on where the need is greatest. But I'll be primarily focusing on food features, with a sideline in hunting down those regional Chinese noodle houses restaurants and little-publicized pop-ups I most love discovering. I'll also be contributing to \u003ca href=\"http://insidescoopsf.sfgate.com/\">Inside Scoop\u003c/a> as needed.\u003c/p>\n\u003cp>\u003cstrong>Do you have a clear sense of what is happening to the \u003cem>Chronicle\u003c/em>’s food section? \u003c/strong>\u003c/p>\n\u003cp>Too soon for me to answer this one.\u003c/p>\n\u003cp>\u003cstrong>Is it a good time to be a food critic here and is there anything challenging about being a food writer in this community?\u003c/strong>\u003c/p>\n\u003cp>Writing about food in the Bay Area is pretty much as gratifying as dining in the Bay Area: Given the breadth of the dining scene, the depth of talent, and our collective obsession with food, there are so many stories out there worth writing about. The so-called challenge--that the high-end dining scene is relatively small and rapaciously covered--means that anyone who looks beyond that scrum can see acres of open territory to explore. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sfchronicle.com/food/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chron700.jpg\" alt=\"San Francisco Chronicle Food Section\" width=\"500\" class=\"aligncenter size-full wp-image-80468\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What do you make of, if anything, the fact that most of the food critics in the area are men? There's you, \u003ca href=\"http://www.chow.com/\">John Birdsall at CHOW\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco/story/eat-your-vegetables\">Josh Sens at \u003cem>San Francisco,\u003c/em>\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/oakland/ArticleArchives?author=1317672\">Luke Tsai at \u003cem>East Bay Express\u003c/em>\u003c/a>. Even in the \u003cem>Chronicle\u003c/em>’s own announcement about your hiring it mentioned you coming on board alongside \u003ca href=\"http://www.sfchronicle.com/author/michael-bauer/\">Michael Bauer\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/jon-bonne/\">Jon Bonné\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/paolo-lucchesi/\">Paolo Lucchesi\u003c/a> “and the rest of the Chronicle food staff.\" This in a field--and \u003ca href=\"http://www.sfgate.com/foodwriters/\">a newspaper section\u003c/a>--that is overwhelmingly female.\u003c/strong>\u003c/p>\n\u003cp>I'm not sure why the announcement was worded like that, considering the majority of my coworkers--superstars like \u003ca href=\"http://www.sfchronicle.com/author/tara-duggan-/\">Tara Duggan\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/stacy-finz-/\">Stacy Finz\u003c/a> and \u003ca href=\"http://www.sfchronicle.com/author/amanda-gold/\">Amanda Gold\u003c/a>--are women, as are my bosses all the way up the editorial chain. Your own list omits \u003ca href=\"http://www.sfweekly.com/authors/anna-roth/\">Anna Roth\u003c/a>, \u003ca href=\"http://christinamueller.com/\">Christina Mueller\u003c/a>, and \u003ca href=\"http://untermanonfood.com/\">Patricia Unterman\u003c/a> -- and those are just the critics. I'd agree that straight men are a growing presence in food-writing realms, but the lineup you mention seems more of a historical moment than a movement. \u003c/p>\n\u003cp>Now, if you wanted to talk about the Caucasian near-monopoly on food writing in the Bay Area, I think we could have a more interesting, and troubling, discussion.\u003c/p>\n\u003cp>\u003cstrong>What subjects in food writing are you so over?\u003c/strong>\u003c/p>\n\u003cp>So-and-so always loved his/her grandmother's X. After working in corporate accounting for 10 years, he/she decided to follow his/her life's passion. Now he/she makes tiny batches of X with scrupulously sourced ingredients and sells X for $27 an ounce. What really gets me is when the moral of the story is supposed to be that you, O reader, are a more ethical person if you buy X. No, you're not! You're just buying a luxury product with a good story. I fall for the pitch every effing time.\u003c/p>\n\u003cp>\u003cstrong>Can you describe your former life as a cook and how it informs your writing?\u003c/strong>\u003c/p>\n\u003cp>I worked in restaurants all through college, from dishwasher on up to line cook, and then cooked here for a number of restaurants in the 1990s, aka the era of Tower Food. I was a sous chef at a couple of restaurants that are no longer in business. When I was working as an anonymous restaurant critic, I thanked my years behind the stove every week for training my taste memory--that ability to recall and recreate what you made the night (or week) before. Working in a professional kitchen also taught me to dissect what I was tasting and identify what was right and wrong in terms of seasoning and texture. As I move more into reporting and narrative story-telling, I hope that that experience will be a source of empathy for the people whose stories I'm telling.\u003c/p>\n\u003cp>\u003cstrong>What haven’t we seen from you (yet) that may emerge once you settle in at the \u003cem>Chron\u003c/em>?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>Features! Have I missed writing features, which was a big part of my job at the \u003cem>East Bay Express\u003c/em> and \u003cem>Seattle Weekly\u003c/em>. My M.O. as a critic is writing about food as an aspect of culture, not just a sensory experience. Searching out peak flavor experiences is a huge part of my M.O., but at the same time, we food writers spend so much time focused on what tastes great that we neglect interesting food stories that don't necessarily result in transcendent meals. Do Vietnamese Cajun crawfish boils, Chinese all-you-can-eat shabu-shabu houses, and food-truck sliders tell us something interesting about how we eat in the Bay Area? I've always thought so. \u003c/p>\n\u003cp>\u003cstrong>A visitor to San Francisco wants to know where to eat: What do you suggest and why?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First rule: They'd have to answer more questions. How much do you want to spend? What kinds of cuisines don't you get to eat back home? How out-there do you like your food? I'm not going to send you to \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a> if you really just want cracked crab at \u003ca href=\"http://www.zagat.com/r/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>. Me: I want both.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "This Year, Try Making Your Own DIY Matzo for Passover",
"title": "This Year, Try Making Your Own DIY Matzo for Passover",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/final-matzo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/final-matzo.jpg\" alt=\"The only trick to making homemade matzo is getting the timing right. Photo: Kate Williams\" width=\"1000\" height=\"666\" class=\"size-full wp-image-80359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The only trick to making homemade matzo is getting the timing right. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade matzo doesn’t sound like a challenging proposition. I’ve made plenty of homemade crackers in the last several years, and I’m pretty adept with a rolling pin. What could possibly be so different about making Passover matzo? It is just flour and water, right?\u003cbr>\n[aside postID=\"bayareabites_108527,bayareabites_94355\"]\u003cbr>\nThe answer? There’s a third ingredient in kosher matzo—time. According to the kosher rules during Passover, matzo dough must not sit out for longer than \u003ca href=\"http://www.betemunah.org/eighteen.html\">\u003cstrong>18\u003c/strong>\u003c/a> minutes before being cooked. After 18 minutes, it is said that the dough will begin to ferment and thus leaven, making the crackers unsuitable for the holiday. This time limit doesn’t leave much wiggle room. But homemade matzo in 18 minutes can be done, even if you’re not the quickest cook in the kitchen. The secret is to scale down the recipe to a workable volume.\u003c/p>\n\u003cfigure id=\"attachment_80364\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/timer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/timer.jpg\" alt=\"Kosher matzo must be mixed, rolled, and transferred to the oven in 18 minutes or less. Photo: Kate Williams\" width=\"1000\" height=\"781\" class=\"size-full wp-image-80364\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kosher matzo must be mixed, rolled, and transferred to the oven in 18 minutes or less. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But before even thinking about mixing the dough, turn on your oven. If you have a pizza stone, place it on the lowest rack available. If not, use an overturned baking sheet, placing it on the lowest rack. Turn the oven up as high as it will go—mine gets up to about 525ºF. Let the oven heat up for 30 to 45 minutes to ensure that it and the pizza stone is ripping hot.\u003c/p>\n\u003cp>While the oven heats, measure out the ingredients. Traditionally, matzo is made from nothing more than flour and water. If you’d like to go this route, you can certainly make the crackers using only these two ingredients. I like to add just a bit of flavor to my matzo by adding a little salt and olive oil. It also should go without saying that if you need your matzo to be kosher for Passover, you will need to use kosher flour, salt and olive oil in the recipe. \u003c/p>\n\u003cp>The ratio of flour to water is the biggest variable when making matzo. Recipes for matzo call for anything from a 2:1 ratio of flour to water to a 4:1 ratio. Recipes with the most flour produce the stiffest dough, making crackers that are hard to roll but very fast (think 3 minutes, max) to cook. The more water introduced into the dough, the easier it is to roll. However, matzo with too much water takes a long time to dry out and crisp in the oven. I decided to make my matzo with a dough that is somewhere in the middle (Goldilocks matzo, if you will), using 2 cups flour and 2/3 of a cup of liquid. Since I use a little olive oil, I lower the amount of water needed to 1/3 cup plus a few tablespoons, and then make up the rest of the volume with extra-virgin olive oil. \u003c/p>\n\u003cp>I measure the flour and salt into a large bowl, and mix with my fingers until the salt is evenly incorporated. In a small measuring cup, I measure the liquids. Then I wait until the oven is ready.\u003c/p>\n\u003cfigure id=\"attachment_80362\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/hand-mixing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/hand-mixing.jpg\" alt=\"Start your 18-minute timer as soon as you add the water mixture to the flour. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-80362\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Start your 18-minute timer as soon as you add the water mixture to the flour. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The 18-minute clock starts ticking as soon as the liquid mixture is added to the flour, so it is imperative to move quickly. I also like to make the matzo in fairly small batches so that I don’t run out of time when rolling the dough. If you’d like to make more matzo than is made by following the recipe below, I’d recommend baking through the entire recipe once before beginning again. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once the oven is hot, set a timer for 18 minutes, and pour the liquid mixture into the large bowl with the flour. I use my hands to mix the liquid into the flour. Once the mixture begins to come together, you will need to more forcefully knead the dough together. Turn the mixture out onto the counter if you need to. However, keep in mind that matzo is not bread, so don’t worry too much about kneading here. You simply want to bring the flour and water together to form a rollable dough. If you find that the mixture is either too dry or too wet to successfully come together, add a little more flour or water (about 1 teaspoon at a time), until you’re happy with the dough. Be mindful of the timer; mixing and kneading usually takes me about 4 minutes.\u003c/p>\n\u003cfigure id=\"attachment_80358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dividing-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dividing-dough.jpg\" alt=\"Once the dough has come together, divide it into four pieces that are approximately the same size. Photo: Kate Williams\" width=\"1000\" height=\"653\" class=\"size-full wp-image-80358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the dough has come together, divide it into four pieces that are approximately the same size. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now divide the dough into four pieces that are approximately the same size. Set two pieces aside for a moment. Take one piece of dough and flatten it out into a rectangle. Roll it out as thin as you can on a lightly floured counter. Shape is not terribly important, and is a matter of personal preference. I like to roll the matzo into a long rectangle because they fit the best on my pizza stone. If you’d like to square off the edges, you can. \u003c/p>\n\u003cfigure id=\"attachment_80363\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/poking-holes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/poking-holes.jpg\" alt=\"Use a fork to poke holes across the entire cracker sheet. These holes will prevent the matzo from forming giant bubbles. Photo: Kate Williams\" width=\"1000\" height=\"621\" class=\"size-full wp-image-80363\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a fork to poke holes across the entire cracker sheet. These holes will prevent the matzo from forming giant bubbles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, take a fork and prick holes across the entire surface of the dough. The holes will keep the matzo from puffing up too much in the heat of the oven. (Although matzo isn’t leavened, it does contain gluten. The gluten networks in the dough will trap the water that quickly turns to steam in the oven. If there are no vent holes in the cracker, this steam will create a gigantic bubble in the cracker. It is very difficult to spread butter on gigantic cracker bubbles.) Set this pricked dough aside and roll out a second piece of dough in the same manner. \u003c/p>\n\u003cp>Very carefully transfer both of these dough sheets directly to the hot pizza stone in the oven. I like to pull the oven rack out a bit to make it easier to lay the dough down flat. As quickly as you can, shut the oven door and cook the matzo for about 2 1/2 minutes on the first side. Using tongs, a potholder, or your fingers (if you’re brave), reach in and flip the crackers. They should be stiff and speckled with golden brown spots. Continue to bake the matzo for 2 to 2 1/2 more minutes, until the second side is golden brown. Remove the matzo from the oven and let them cool on a cooling rack.\u003c/p>\n\u003cfigure id=\"attachment_80361\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/flipped-matzo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/flipped-matzo.jpg\" alt=\"Bake the matzo directly on a pizza stone until golden brown on both sides. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake the matzo directly on a pizza stone until golden brown on both sides. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While you’ve got the first batch in the oven, roll out the second two pieces of dough. It should take 5 to 6 minutes, which means that you should be able to stick this second batch in the oven right after you remove the first. Provided you’ve been working fairly quickly, you should get everything in the oven well under the 18-minute mark. If not, and if you’re concerned about following the kosher rules, you will need to toss out the offending dough and begin again.\u003c/p>\n\u003cp>All of this said, if you aren’t concerned about keeping the matzo kosher, you’ve got a lot more flexibility. Letting the dough rest for 10 to 15 minutes before rolling it out will improve its texture and will make it easier to roll. You can also experiment with different toppings for the crackers. An egg white wash (egg whites whisked until frothy) will hold most toppings on to the crackers; I am a big fan of za’atar-covered matzo. You can also try sprinkling the rolled dough with coarse sea salt.\u003c/p>\n\u003cp>Either way, matzo is best served with a thick smear of room temperature butter.\u003c/p>\n\u003cfigure id=\"attachment_80357\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/buttered-matzo-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/buttered-matzo-1.jpg\" alt=\"DIY matzo crackers. Photo: Kate Williams\" width=\"1000\" height=\"684\" class=\"size-full wp-image-80357\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY matzo crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Matzo\u003c/h3>\n\u003cp>\u003cem>Makes 4 large cracker sheets\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> In order for the matzo to be kosher for Passover, the dough needs to be mixed and place in the oven in under 18 minutes to prevent any leavening from occurring. The flour and salt should also be certified kosher for Passover. If you would like to increase the recipe, wait to mix subsequent batches until you are finished baking the first round. If you are not worried about keeping the matzo kosher, you can ignore the time and flour constraints. Let the dough rest for 10-15 minutes after mixing to make it easier to roll.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups all-purpose flour, plus extra as needed\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/3 cup plus 3 tablespoons water, plus extra as needed\u003c/li>\n\u003cli>2 tablespoons plus 1 teaspoon olive oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Pizza stone\u003c/li>\n\u003cli>Mixing bowl\u003c/li>\n\u003cli>Rolling Pin\u003c/li>\n\u003cli>Timer\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a pizza stone or overturned baking sheet on the bottom rack of the oven and preheat the oven to at least 500°F.\u003c/li>\n\u003cli>Combine flour and salt in a large bowl. In a separate small bowl or measuring cup, combine the water and olive oil.\u003c/li>\n\u003cli>Once the oven is preheated, set a timer for 18 minutes.\u003c/li>\n\u003cli>Working quickly, pour the liquid mixture into the flour mixture and start the timer. Mix the flour and water together until they begin to come together. Continue to knead until the dough turns soft and supple. If the dough is too dry, add additional water one tablespoon at a time. If the dough is too wet, add additional flour one tablespoon at a time. Mixing should take 4-5 minutes.\u003c/li>\n\u003cli>Continuing to work quickly, divide the dough into 4 pieces. On a lightly floured counter, roll two pieces into very thin rectangles. Trim the edges if you want to have perfect rectangles. Using a fork, prick holes in the surface of the dough.\u003c/li>\n\u003cli>Carefully transfer these rolled pieces of dough onto the pizza stone. They can fit snugly, as the matzo should not expand. Bake until the surface of the matzo pieces are golden brown and bubbly, 2 to 2 1/2 minutes. Using tongs, carefully flip the matzo pieces and continue to bake until the second side is golden brown, 2 to 2 1/2 minutes. Remove to a cooling rack.\u003c/li>\n\u003cli>While the first matzo are cooking, roll the remaining two pieces of dough into rectangles and prick with a fork. Bake as with the first batch. If the timer goes off before all of the mixed dough is baked, you will need to discard that batch and begin again.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Homemade matzo isn't complicated, but it does come with a set of rules for keeping it kosher. Want to try making it for Passover this year? Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/final-matzo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/final-matzo.jpg\" alt=\"The only trick to making homemade matzo is getting the timing right. Photo: Kate Williams\" width=\"1000\" height=\"666\" class=\"size-full wp-image-80359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The only trick to making homemade matzo is getting the timing right. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade matzo doesn’t sound like a challenging proposition. I’ve made plenty of homemade crackers in the last several years, and I’m pretty adept with a rolling pin. What could possibly be so different about making Passover matzo? It is just flour and water, right?\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe answer? There’s a third ingredient in kosher matzo—time. According to the kosher rules during Passover, matzo dough must not sit out for longer than \u003ca href=\"http://www.betemunah.org/eighteen.html\">\u003cstrong>18\u003c/strong>\u003c/a> minutes before being cooked. After 18 minutes, it is said that the dough will begin to ferment and thus leaven, making the crackers unsuitable for the holiday. This time limit doesn’t leave much wiggle room. But homemade matzo in 18 minutes can be done, even if you’re not the quickest cook in the kitchen. The secret is to scale down the recipe to a workable volume.\u003c/p>\n\u003cfigure id=\"attachment_80364\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/timer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/timer.jpg\" alt=\"Kosher matzo must be mixed, rolled, and transferred to the oven in 18 minutes or less. Photo: Kate Williams\" width=\"1000\" height=\"781\" class=\"size-full wp-image-80364\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kosher matzo must be mixed, rolled, and transferred to the oven in 18 minutes or less. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But before even thinking about mixing the dough, turn on your oven. If you have a pizza stone, place it on the lowest rack available. If not, use an overturned baking sheet, placing it on the lowest rack. Turn the oven up as high as it will go—mine gets up to about 525ºF. Let the oven heat up for 30 to 45 minutes to ensure that it and the pizza stone is ripping hot.\u003c/p>\n\u003cp>While the oven heats, measure out the ingredients. Traditionally, matzo is made from nothing more than flour and water. If you’d like to go this route, you can certainly make the crackers using only these two ingredients. I like to add just a bit of flavor to my matzo by adding a little salt and olive oil. It also should go without saying that if you need your matzo to be kosher for Passover, you will need to use kosher flour, salt and olive oil in the recipe. \u003c/p>\n\u003cp>The ratio of flour to water is the biggest variable when making matzo. Recipes for matzo call for anything from a 2:1 ratio of flour to water to a 4:1 ratio. Recipes with the most flour produce the stiffest dough, making crackers that are hard to roll but very fast (think 3 minutes, max) to cook. The more water introduced into the dough, the easier it is to roll. However, matzo with too much water takes a long time to dry out and crisp in the oven. I decided to make my matzo with a dough that is somewhere in the middle (Goldilocks matzo, if you will), using 2 cups flour and 2/3 of a cup of liquid. Since I use a little olive oil, I lower the amount of water needed to 1/3 cup plus a few tablespoons, and then make up the rest of the volume with extra-virgin olive oil. \u003c/p>\n\u003cp>I measure the flour and salt into a large bowl, and mix with my fingers until the salt is evenly incorporated. In a small measuring cup, I measure the liquids. Then I wait until the oven is ready.\u003c/p>\n\u003cfigure id=\"attachment_80362\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/hand-mixing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/hand-mixing.jpg\" alt=\"Start your 18-minute timer as soon as you add the water mixture to the flour. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-80362\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Start your 18-minute timer as soon as you add the water mixture to the flour. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The 18-minute clock starts ticking as soon as the liquid mixture is added to the flour, so it is imperative to move quickly. I also like to make the matzo in fairly small batches so that I don’t run out of time when rolling the dough. If you’d like to make more matzo than is made by following the recipe below, I’d recommend baking through the entire recipe once before beginning again. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once the oven is hot, set a timer for 18 minutes, and pour the liquid mixture into the large bowl with the flour. I use my hands to mix the liquid into the flour. Once the mixture begins to come together, you will need to more forcefully knead the dough together. Turn the mixture out onto the counter if you need to. However, keep in mind that matzo is not bread, so don’t worry too much about kneading here. You simply want to bring the flour and water together to form a rollable dough. If you find that the mixture is either too dry or too wet to successfully come together, add a little more flour or water (about 1 teaspoon at a time), until you’re happy with the dough. Be mindful of the timer; mixing and kneading usually takes me about 4 minutes.\u003c/p>\n\u003cfigure id=\"attachment_80358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dividing-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dividing-dough.jpg\" alt=\"Once the dough has come together, divide it into four pieces that are approximately the same size. Photo: Kate Williams\" width=\"1000\" height=\"653\" class=\"size-full wp-image-80358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the dough has come together, divide it into four pieces that are approximately the same size. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now divide the dough into four pieces that are approximately the same size. Set two pieces aside for a moment. Take one piece of dough and flatten it out into a rectangle. Roll it out as thin as you can on a lightly floured counter. Shape is not terribly important, and is a matter of personal preference. I like to roll the matzo into a long rectangle because they fit the best on my pizza stone. If you’d like to square off the edges, you can. \u003c/p>\n\u003cfigure id=\"attachment_80363\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/poking-holes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/poking-holes.jpg\" alt=\"Use a fork to poke holes across the entire cracker sheet. These holes will prevent the matzo from forming giant bubbles. Photo: Kate Williams\" width=\"1000\" height=\"621\" class=\"size-full wp-image-80363\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a fork to poke holes across the entire cracker sheet. These holes will prevent the matzo from forming giant bubbles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, take a fork and prick holes across the entire surface of the dough. The holes will keep the matzo from puffing up too much in the heat of the oven. (Although matzo isn’t leavened, it does contain gluten. The gluten networks in the dough will trap the water that quickly turns to steam in the oven. If there are no vent holes in the cracker, this steam will create a gigantic bubble in the cracker. It is very difficult to spread butter on gigantic cracker bubbles.) Set this pricked dough aside and roll out a second piece of dough in the same manner. \u003c/p>\n\u003cp>Very carefully transfer both of these dough sheets directly to the hot pizza stone in the oven. I like to pull the oven rack out a bit to make it easier to lay the dough down flat. As quickly as you can, shut the oven door and cook the matzo for about 2 1/2 minutes on the first side. Using tongs, a potholder, or your fingers (if you’re brave), reach in and flip the crackers. They should be stiff and speckled with golden brown spots. Continue to bake the matzo for 2 to 2 1/2 more minutes, until the second side is golden brown. Remove the matzo from the oven and let them cool on a cooling rack.\u003c/p>\n\u003cfigure id=\"attachment_80361\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/flipped-matzo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/flipped-matzo.jpg\" alt=\"Bake the matzo directly on a pizza stone until golden brown on both sides. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake the matzo directly on a pizza stone until golden brown on both sides. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While you’ve got the first batch in the oven, roll out the second two pieces of dough. It should take 5 to 6 minutes, which means that you should be able to stick this second batch in the oven right after you remove the first. Provided you’ve been working fairly quickly, you should get everything in the oven well under the 18-minute mark. If not, and if you’re concerned about following the kosher rules, you will need to toss out the offending dough and begin again.\u003c/p>\n\u003cp>All of this said, if you aren’t concerned about keeping the matzo kosher, you’ve got a lot more flexibility. Letting the dough rest for 10 to 15 minutes before rolling it out will improve its texture and will make it easier to roll. You can also experiment with different toppings for the crackers. An egg white wash (egg whites whisked until frothy) will hold most toppings on to the crackers; I am a big fan of za’atar-covered matzo. You can also try sprinkling the rolled dough with coarse sea salt.\u003c/p>\n\u003cp>Either way, matzo is best served with a thick smear of room temperature butter.\u003c/p>\n\u003cfigure id=\"attachment_80357\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/buttered-matzo-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/buttered-matzo-1.jpg\" alt=\"DIY matzo crackers. Photo: Kate Williams\" width=\"1000\" height=\"684\" class=\"size-full wp-image-80357\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY matzo crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Matzo\u003c/h3>\n\u003cp>\u003cem>Makes 4 large cracker sheets\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> In order for the matzo to be kosher for Passover, the dough needs to be mixed and place in the oven in under 18 minutes to prevent any leavening from occurring. The flour and salt should also be certified kosher for Passover. If you would like to increase the recipe, wait to mix subsequent batches until you are finished baking the first round. If you are not worried about keeping the matzo kosher, you can ignore the time and flour constraints. Let the dough rest for 10-15 minutes after mixing to make it easier to roll.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups all-purpose flour, plus extra as needed\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/3 cup plus 3 tablespoons water, plus extra as needed\u003c/li>\n\u003cli>2 tablespoons plus 1 teaspoon olive oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Pizza stone\u003c/li>\n\u003cli>Mixing bowl\u003c/li>\n\u003cli>Rolling Pin\u003c/li>\n\u003cli>Timer\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a pizza stone or overturned baking sheet on the bottom rack of the oven and preheat the oven to at least 500°F.\u003c/li>\n\u003cli>Combine flour and salt in a large bowl. In a separate small bowl or measuring cup, combine the water and olive oil.\u003c/li>\n\u003cli>Once the oven is preheated, set a timer for 18 minutes.\u003c/li>\n\u003cli>Working quickly, pour the liquid mixture into the flour mixture and start the timer. Mix the flour and water together until they begin to come together. Continue to knead until the dough turns soft and supple. If the dough is too dry, add additional water one tablespoon at a time. If the dough is too wet, add additional flour one tablespoon at a time. Mixing should take 4-5 minutes.\u003c/li>\n\u003cli>Continuing to work quickly, divide the dough into 4 pieces. On a lightly floured counter, roll two pieces into very thin rectangles. Trim the edges if you want to have perfect rectangles. Using a fork, prick holes in the surface of the dough.\u003c/li>\n\u003cli>Carefully transfer these rolled pieces of dough onto the pizza stone. They can fit snugly, as the matzo should not expand. Bake until the surface of the matzo pieces are golden brown and bubbly, 2 to 2 1/2 minutes. Using tongs, carefully flip the matzo pieces and continue to bake until the second side is golden brown, 2 to 2 1/2 minutes. Remove to a cooling rack.\u003c/li>\n\u003cli>While the first matzo are cooking, roll the remaining two pieces of dough into rectangles and prick with a fork. Bake as with the first batch. If the timer goes off before all of the mixed dough is baked, you will need to discard that batch and begin again.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Watch Check, Please! Bay Area review Contigo, Smoke Berkeley and Paradiso",
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"content": "\u003cfigure id=\"attachment_80305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp902-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp902-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the second episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-80305\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the second episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area's\u003c/strong>\u003c/a> Season 9 episode 2 airs this eve, Thursday April 10, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/contigo-smoke-berkeley-paradiso-check-please-bay-area-reviews/\">second episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/contigo-restaurant-info/\">\u003cstrong>Contigo\u003c/strong>\u003c/a> in San Francisco's Noe Valley serves Spanish Tapas.\u003c/li>\n\u003cfigure id=\"attachment_80311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/meatballs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/meatballs1000.jpg\" alt=\"Meatballs at Contigo\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meatballs at Contigo\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/smoke-berkeley-restaurant-info/\">\u003cstrong>Smoke Berkeley\u003c/strong>\u003c/a> in the East Bay, serves BBQ and Southern Cuisine.\u003c/li>\n\u003cfigure id=\"attachment_80309\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/smoked-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/smoked-salmon1000.jpg\" alt=\"Tea-smoked salmon with ginger cilantro sauce at Smoke Berkeley\" width=\"1000\" height=\"565\" class=\"size-full wp-image-80309\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tea-smoked salmon with ginger cilantro sauce at Smoke Berkeley\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/paradiso-restaurant-info/\">\u003cstrong>Paradiso\u003c/strong>\u003c/a>, in San Leandro serves Italian-American cuisine. \u003c/li>\n\u003cfigure id=\"attachment_80310\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/med-plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/med-plate1000.jpg\" alt=\"Mediterranean Plate at Paradiso\" width=\"1000\" height=\"558\" class=\"size-full wp-image-80310\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mediterranean Plate at Paradiso\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> To complement the featured Spanish Tapas restaurant, host and wine expert Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/spanish-wines-check-please-bay-area-wine-tips/\">Spanish wines\u003c/a>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=rQgxFVY_hC8]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Check, Please! Bay Area’s Season 9 second episode airs this eve, Thursday April 10, at 7:30pm on KQED 9. And if you don't have a TV and want to watch the show online, the full episode will be available on the Check, Please! Bay Area website. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp902-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp902-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the second episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-80305\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the second episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area's\u003c/strong>\u003c/a> Season 9 episode 2 airs this eve, Thursday April 10, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/contigo-smoke-berkeley-paradiso-check-please-bay-area-reviews/\">second episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/contigo-restaurant-info/\">\u003cstrong>Contigo\u003c/strong>\u003c/a> in San Francisco's Noe Valley serves Spanish Tapas.\u003c/li>\n\u003cfigure id=\"attachment_80311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/meatballs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/meatballs1000.jpg\" alt=\"Meatballs at Contigo\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meatballs at Contigo\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/smoke-berkeley-restaurant-info/\">\u003cstrong>Smoke Berkeley\u003c/strong>\u003c/a> in the East Bay, serves BBQ and Southern Cuisine.\u003c/li>\n\u003cfigure id=\"attachment_80309\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/smoked-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/smoked-salmon1000.jpg\" alt=\"Tea-smoked salmon with ginger cilantro sauce at Smoke Berkeley\" width=\"1000\" height=\"565\" class=\"size-full wp-image-80309\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tea-smoked salmon with ginger cilantro sauce at Smoke Berkeley\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/paradiso-restaurant-info/\">\u003cstrong>Paradiso\u003c/strong>\u003c/a>, in San Leandro serves Italian-American cuisine. \u003c/li>\n\u003cfigure id=\"attachment_80310\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/med-plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/med-plate1000.jpg\" alt=\"Mediterranean Plate at Paradiso\" width=\"1000\" height=\"558\" class=\"size-full wp-image-80310\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mediterranean Plate at Paradiso\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> To complement the featured Spanish Tapas restaurant, host and wine expert Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/spanish-wines-check-please-bay-area-wine-tips/\">Spanish wines\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/rQgxFVY_hC8'\n title='//www.youtube.com/embed/rQgxFVY_hC8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Explanations for Quirky Foodie Behavior",
"title": "5 Explanations for Quirky Foodie Behavior",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80083\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0396.jpg\">\u003cimg class=\"size-large wp-image-80083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0396-1024x316.jpg\" alt=\"Line at Franklin's BBQ in Austin, TX\" width=\"1024\" height=\"316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Line at Franklin's BBQ in Austin, TX (click to enlarge)\u003c/figcaption>\u003c/figure>\n\u003cp>As a follow-up to my previous post, \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/07/5-telltale-signs-of-foodie-behavior-in-the-wild/\">5 Telltale Signs of Foodie Behavior in the Wild\u003c/a>,\" I thought I'd share some of my own personal reflections that might shed some light on why we foodies are such a quirky bunch.\u003c/p>\n\u003cp>\u003cstrong>Sign #1: Can often be found waiting in long lines for food, especially for Sunday brunch or for trendy and/or obscure items.\u003c/strong>\u003c/p>\n\u003cp>While waiting in a three-hour line for \u003ca href=\"https://franklinbarbecue.com/\" target=\"_blank\">Franklin's BBQ\u003c/a> in Austin, TX, it definitely occurred to me (and several of my fellow foodies) that it was a bit absurd waiting this long for a plate of brisket and ribs. And this line was just as famous as the food; an entrepreneurial individual had even created a successful business renting out lawn chairs to weary BBQ fans standing on their feet for hours.\u003c/p>\n\u003cp>But we're great at rationalizing our actions. \"I'm in town for \u003ca href=\"http://sxsw.com/\" target=\"_blank\">SXSW\u003c/a>; who knows when I'll be back. Might as well stay put!\" Or \"Well, this gives me a chance to finish reading that 800-page novel,\" and \"This beer won't drink itself at 10AM.\" Several people came prepared and set up picnic blankets and had coolers full of drinks, like it was a parking lot tailgate party.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80085,80082,80086,80084,80087,80088\"]\u003c/p>\n\u003cp>So was it worth it? You do wonder whether the food is delicious in and of itself, or if it's merely the anticipation, or the fact that you're starving by the time you actually get a chance to eat and \u003cem>anything\u003c/em> would taste great by that point.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But lines, sadly, are a fact of everyday life, whether it's at the bank, hospital, post office or DMV. Might as well wait for something fun, right? While some will wait hours, or even days, for the newest iPhone, or concert tickets, or for the doors to open on Black Friday, foodies are willing to wait for a delicious meal. And yes, we're definitely guilty of chasing trends and hyping them up and can definitely suffer from FOMO (fear of missing out.) In the end, we need to eat anyway. So for us, as this is our passionate pastime, why squander the opportunity to really enjoy our daily allotment of calories? Besides, we'll be able to flaunt the fruit of our labor later on (see Sign #4.)\u003c/p>\n\u003cp>\u003cstrong>Sign #2: Endlessly obsesses over menu before ordering.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_80102\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-80102\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/menu1.jpg\" alt=\"What to get, what to get?\" width=\"1024\" height=\"795\">\u003cfigcaption class=\"wp-caption-text\">What to get, what to get? (Photo: Jenny Oh)\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of FOMO -- this crops up whenever I go to a new restaurant, particularly one that has a lot of buzz, is out-of-town or expensive. When I know my ability to return to an establishment will be difficult -- whether due to crowds, location or the limits of my bank account -- the stakes are raised and I tend to fret over my order. Should I get what people are raving about (unless of course, it has \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/02/melon-and-licorice-enemies-of-my-palate/\" target=\"_blank\">melon or licorice\u003c/a> in it)? Or should I choose a more conservative entree and eschew the entree that looks like a molecular gastronomy experiment gone awry? And don't get me started on menus that are mini-novellas, with endless pages to flip through. If left to my own devices, I'd sit there for an hour studying the menu (and shamelessly gawking at other diners' plates); fortunately, a server appearing at my table will pressure me to hurry up and make up my mind. But one unexpected perk has emerged after all of these years of scrutinizing menus: I rarely experience any regrets when it comes to my meal, whereas my husband often turns to me and says, \"I should have ordered what you have. Can I have another bite?\"\u003c/p>\n\u003cp>\u003cstrong>Sign #3: Waits to eat food until the perfect photograph is captured for posterity and social media.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_80074\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Screen-Shot-2014-04-04-at-10.30.20-AM.png\">\u003cimg class=\"size-medium wp-image-80074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Screen-Shot-2014-04-04-at-10.30.20-AM-290x236.png\" alt=\"Food Pornography\" width=\"290\" height=\"236\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yours truly, food pornographer in action while husband waits...and waits. \u003ca href=\"https://flic.kr/p/5AS7xf\" target=\"_blank\">(Dennis Pasco/Flickr)\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>So to answer the earlier question of whether my three-hour-wait-for-a-plate-of-BBQ was worth it -- the answer is yes. It was one of the best plates of BBQ I've ever eaten, and that's speaking as an erstwhile Southerner. But of course, I had to take a photo before I took my first bite of pork ribs.\u003c/p>\n\u003cp>I know that food photography in restaurants \u003ca href=\"http://eater.com/archives/2010/03/29/achatz-to-bloggers-stop-taking-photos-your-food-is-getting-cold.php\" target=\"_blank\">drives some chefs crazy\u003c/a>, although some embrace it and \u003ca href=\"http://connect.dpreview.com/post/3077620079/exposure-april-bloomfield\" target=\"_blank\">even share their own snaps\u003c/a> -- but the \u003ca href=\"http://www.nytimes.com/2013/01/23/dining/restaurants-turn-camera-shy.html\" target=\"_blank\">debate over etiquette\u003c/a> continues, with a few establishments \u003ca href=\"http://eater.com/archives/2014/02/14/french-chefs-want-diners-to-stop-taking-food-photos.php\" target=\"_blank\">even resorting to outright camera bans\u003c/a>.\u003c/p>\n\u003cp>I try not to be a jerk and never use a flash, take my photos quickly and discreetly when possible -- or \u003ca href=\"https://flic.kr/p/7oBp5v\" target=\"_blank\">not at all\u003c/a>. But as a food blogger and connoisseur, I usually do have my point-and-shoot camera with me. My husband knows to wait until I'm done before he can eat, which admittedly, can be difficult at times (like when he's ravenous.)\u003c/p>\n\u003cp>But now I have proof that I visited the venerable Franklin's BBQ, and people just love to humble brag, right? As foodhunters, our food pornography is our virtual trophy.\u003c/p>\n\u003cp>\u003cstrong>Sign #4: Uploads food porn to multiple social media networks.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_80089\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0420.jpg\">\u003cimg class=\"size-medium wp-image-80089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0420-290x217.jpg\" alt=\"Franklin's BBQ plate\" width=\"290\" height=\"217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Franklin's BBQ plate: Even after three hours, I couldn't eat all of this amazing food!\u003c/figcaption>\u003c/figure>\n\u003cp>Our images flood our friends' social media feeds like a tsunami wave, spawning envy from fellow foodies and ridicule from others (conduct a search for the \"Meanwhile on Instagram\" meme as a funny example.) Others use their photos to accompany their Yelp! reviews; I tend to collect mine in \u003ca href=\"https://www.flickr.com/photos/plattyjo/sets/72157632430919842/\" target=\"_blank\">my food porn sets on Flickr\u003c/a>.\u003c/p>\n\u003cp>I also try not to share photos of every single bowl of cereal I've ever eaten and other mundane items (although I did conduct a wacky challenge of \u003ca href=\"https://www.flickr.com/photos/plattyjo/sets/72157611984930675\" target=\"_blank\">eating and photographing bacon everyday\u003c/a> back in 2009). As an amateur shutterbug, photos are not only my form of artistic expression but as a means of documenting my experiences. My travelogues from \u003ca href=\"http://www.plattyjo.com/category/imagery/travel/\" target=\"_blank\">past trips\u003c/a> (such as \u003ca href=\"http://www.plattyjo.com/category/imagery/travel/india/\" target=\"_blank\">India\u003c/a>, \u003ca href=\"http://www.plattyjo.com/hong-kong-borneo-thailand/\" target=\"_blank\">Indonesia\u003c/a>, \u003ca href=\"http://www.plattyjo.com/category/imagery/travel/japan/\" target=\"_blank\">Japan\u003c/a> and \u003ca href=\"http://www.plattyjo.com/hong-kong-china/\" target=\"_blank\">Hong Kong\u003c/a>) include quite a lot of food imagery. I love frequenting marketplaces, which I believe are a marvelous mirror for a country's culture; I learn so much by observing people's interactions when shopping, cooking or dining.\u003c/p>\n\u003cp>\u003cstrong>Sign #5: Daydreams about the next meal while still eating the current one.\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I'm definitely guilty of chatting about where to have dinner while still chewing on my lunchtime sandwich. The act of eating makes me think about food, want to talk about food and...eat more food. I'm fortunate to have plenty of enablers, erm, friends, who share my love for all things culinary and don't get bored by my endless foodie chatter.\u003c/p>\n\u003cfigure id=\"attachment_80122\" class=\"wp-caption aligncenter\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/turducken.jpg\">\u003cimg class=\"size-medium wp-image-80122\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/turducken-e1396645657487-250x290.jpg\" alt=\"Jenny Turducken\" width=\"250\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Posing happily with a bacon-wrapped Turducken served at one of my collaborative birthday dinners! (\u003ca href=\"https://flic.kr/p/CqafV\" target=\"_blank\">Trevor Hartsell/Flickr\u003c/a>)\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "As a follow-up to my previous post, \"5 Telltale Signs of Foodie Behavior in the Wild,\" I thought I'd share some of my own personal reflections that might shed some light on why we foodies are such a quirky bunch.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80083\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0396.jpg\">\u003cimg class=\"size-large wp-image-80083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0396-1024x316.jpg\" alt=\"Line at Franklin's BBQ in Austin, TX\" width=\"1024\" height=\"316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Line at Franklin's BBQ in Austin, TX (click to enlarge)\u003c/figcaption>\u003c/figure>\n\u003cp>As a follow-up to my previous post, \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/07/5-telltale-signs-of-foodie-behavior-in-the-wild/\">5 Telltale Signs of Foodie Behavior in the Wild\u003c/a>,\" I thought I'd share some of my own personal reflections that might shed some light on why we foodies are such a quirky bunch.\u003c/p>\n\u003cp>\u003cstrong>Sign #1: Can often be found waiting in long lines for food, especially for Sunday brunch or for trendy and/or obscure items.\u003c/strong>\u003c/p>\n\u003cp>While waiting in a three-hour line for \u003ca href=\"https://franklinbarbecue.com/\" target=\"_blank\">Franklin's BBQ\u003c/a> in Austin, TX, it definitely occurred to me (and several of my fellow foodies) that it was a bit absurd waiting this long for a plate of brisket and ribs. And this line was just as famous as the food; an entrepreneurial individual had even created a successful business renting out lawn chairs to weary BBQ fans standing on their feet for hours.\u003c/p>\n\u003cp>But we're great at rationalizing our actions. \"I'm in town for \u003ca href=\"http://sxsw.com/\" target=\"_blank\">SXSW\u003c/a>; who knows when I'll be back. Might as well stay put!\" Or \"Well, this gives me a chance to finish reading that 800-page novel,\" and \"This beer won't drink itself at 10AM.\" Several people came prepared and set up picnic blankets and had coolers full of drinks, like it was a parking lot tailgate party.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So was it worth it? You do wonder whether the food is delicious in and of itself, or if it's merely the anticipation, or the fact that you're starving by the time you actually get a chance to eat and \u003cem>anything\u003c/em> would taste great by that point.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But lines, sadly, are a fact of everyday life, whether it's at the bank, hospital, post office or DMV. Might as well wait for something fun, right? While some will wait hours, or even days, for the newest iPhone, or concert tickets, or for the doors to open on Black Friday, foodies are willing to wait for a delicious meal. And yes, we're definitely guilty of chasing trends and hyping them up and can definitely suffer from FOMO (fear of missing out.) In the end, we need to eat anyway. So for us, as this is our passionate pastime, why squander the opportunity to really enjoy our daily allotment of calories? Besides, we'll be able to flaunt the fruit of our labor later on (see Sign #4.)\u003c/p>\n\u003cp>\u003cstrong>Sign #2: Endlessly obsesses over menu before ordering.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_80102\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-80102\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/menu1.jpg\" alt=\"What to get, what to get?\" width=\"1024\" height=\"795\">\u003cfigcaption class=\"wp-caption-text\">What to get, what to get? (Photo: Jenny Oh)\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of FOMO -- this crops up whenever I go to a new restaurant, particularly one that has a lot of buzz, is out-of-town or expensive. When I know my ability to return to an establishment will be difficult -- whether due to crowds, location or the limits of my bank account -- the stakes are raised and I tend to fret over my order. Should I get what people are raving about (unless of course, it has \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/02/melon-and-licorice-enemies-of-my-palate/\" target=\"_blank\">melon or licorice\u003c/a> in it)? Or should I choose a more conservative entree and eschew the entree that looks like a molecular gastronomy experiment gone awry? And don't get me started on menus that are mini-novellas, with endless pages to flip through. If left to my own devices, I'd sit there for an hour studying the menu (and shamelessly gawking at other diners' plates); fortunately, a server appearing at my table will pressure me to hurry up and make up my mind. But one unexpected perk has emerged after all of these years of scrutinizing menus: I rarely experience any regrets when it comes to my meal, whereas my husband often turns to me and says, \"I should have ordered what you have. Can I have another bite?\"\u003c/p>\n\u003cp>\u003cstrong>Sign #3: Waits to eat food until the perfect photograph is captured for posterity and social media.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_80074\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Screen-Shot-2014-04-04-at-10.30.20-AM.png\">\u003cimg class=\"size-medium wp-image-80074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Screen-Shot-2014-04-04-at-10.30.20-AM-290x236.png\" alt=\"Food Pornography\" width=\"290\" height=\"236\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yours truly, food pornographer in action while husband waits...and waits. \u003ca href=\"https://flic.kr/p/5AS7xf\" target=\"_blank\">(Dennis Pasco/Flickr)\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>So to answer the earlier question of whether my three-hour-wait-for-a-plate-of-BBQ was worth it -- the answer is yes. It was one of the best plates of BBQ I've ever eaten, and that's speaking as an erstwhile Southerner. But of course, I had to take a photo before I took my first bite of pork ribs.\u003c/p>\n\u003cp>I know that food photography in restaurants \u003ca href=\"http://eater.com/archives/2010/03/29/achatz-to-bloggers-stop-taking-photos-your-food-is-getting-cold.php\" target=\"_blank\">drives some chefs crazy\u003c/a>, although some embrace it and \u003ca href=\"http://connect.dpreview.com/post/3077620079/exposure-april-bloomfield\" target=\"_blank\">even share their own snaps\u003c/a> -- but the \u003ca href=\"http://www.nytimes.com/2013/01/23/dining/restaurants-turn-camera-shy.html\" target=\"_blank\">debate over etiquette\u003c/a> continues, with a few establishments \u003ca href=\"http://eater.com/archives/2014/02/14/french-chefs-want-diners-to-stop-taking-food-photos.php\" target=\"_blank\">even resorting to outright camera bans\u003c/a>.\u003c/p>\n\u003cp>I try not to be a jerk and never use a flash, take my photos quickly and discreetly when possible -- or \u003ca href=\"https://flic.kr/p/7oBp5v\" target=\"_blank\">not at all\u003c/a>. But as a food blogger and connoisseur, I usually do have my point-and-shoot camera with me. My husband knows to wait until I'm done before he can eat, which admittedly, can be difficult at times (like when he's ravenous.)\u003c/p>\n\u003cp>But now I have proof that I visited the venerable Franklin's BBQ, and people just love to humble brag, right? As foodhunters, our food pornography is our virtual trophy.\u003c/p>\n\u003cp>\u003cstrong>Sign #4: Uploads food porn to multiple social media networks.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_80089\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0420.jpg\">\u003cimg class=\"size-medium wp-image-80089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0420-290x217.jpg\" alt=\"Franklin's BBQ plate\" width=\"290\" height=\"217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Franklin's BBQ plate: Even after three hours, I couldn't eat all of this amazing food!\u003c/figcaption>\u003c/figure>\n\u003cp>Our images flood our friends' social media feeds like a tsunami wave, spawning envy from fellow foodies and ridicule from others (conduct a search for the \"Meanwhile on Instagram\" meme as a funny example.) Others use their photos to accompany their Yelp! reviews; I tend to collect mine in \u003ca href=\"https://www.flickr.com/photos/plattyjo/sets/72157632430919842/\" target=\"_blank\">my food porn sets on Flickr\u003c/a>.\u003c/p>\n\u003cp>I also try not to share photos of every single bowl of cereal I've ever eaten and other mundane items (although I did conduct a wacky challenge of \u003ca href=\"https://www.flickr.com/photos/plattyjo/sets/72157611984930675\" target=\"_blank\">eating and photographing bacon everyday\u003c/a> back in 2009). As an amateur shutterbug, photos are not only my form of artistic expression but as a means of documenting my experiences. My travelogues from \u003ca href=\"http://www.plattyjo.com/category/imagery/travel/\" target=\"_blank\">past trips\u003c/a> (such as \u003ca href=\"http://www.plattyjo.com/category/imagery/travel/india/\" target=\"_blank\">India\u003c/a>, \u003ca href=\"http://www.plattyjo.com/hong-kong-borneo-thailand/\" target=\"_blank\">Indonesia\u003c/a>, \u003ca href=\"http://www.plattyjo.com/category/imagery/travel/japan/\" target=\"_blank\">Japan\u003c/a> and \u003ca href=\"http://www.plattyjo.com/hong-kong-china/\" target=\"_blank\">Hong Kong\u003c/a>) include quite a lot of food imagery. I love frequenting marketplaces, which I believe are a marvelous mirror for a country's culture; I learn so much by observing people's interactions when shopping, cooking or dining.\u003c/p>\n\u003cp>\u003cstrong>Sign #5: Daydreams about the next meal while still eating the current one.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'm definitely guilty of chatting about where to have dinner while still chewing on my lunchtime sandwich. The act of eating makes me think about food, want to talk about food and...eat more food. I'm fortunate to have plenty of enablers, erm, friends, who share my love for all things culinary and don't get bored by my endless foodie chatter.\u003c/p>\n\u003cfigure id=\"attachment_80122\" class=\"wp-caption aligncenter\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/turducken.jpg\">\u003cimg class=\"size-medium wp-image-80122\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/turducken-e1396645657487-250x290.jpg\" alt=\"Jenny Turducken\" width=\"250\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Posing happily with a bacon-wrapped Turducken served at one of my collaborative birthday dinners! (\u003ca href=\"https://flic.kr/p/CqafV\" target=\"_blank\">Trevor Hartsell/Flickr\u003c/a>)\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_79944\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/waiting.jpg\">\u003cimg class=\"size-large wp-image-79944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/waiting-1024x617.jpg\" alt=\"Can often be found waiting in long lines for food, especially for Sunday brunch or for trendy and/or obscure items.\" width=\"1024\" height=\"617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #1:\u003c/strong> Can often be found waiting in long lines for food, especially for \u003ca href=\"http://www.hulu.com/watch/339646\" target=\"_blank\">Sunday brunch\u003c/a> or for trendy and/or \u003ca href=\"http://eater.com/archives/2014/02/10/behold-san-franciscos-crazy-line-for-day-old-nyc-bagels.php\" target=\"_blank\">obscure items\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79939\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/menu.jpg\">\u003cimg class=\"size-large wp-image-79939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/menu-1024x801.jpg\" alt=\"Perusing menu\" width=\"1024\" height=\"801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #2:\u003c/strong> Endlessly obsesses over menu before ordering.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79940\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/phototogs.jpg\">\u003cimg class=\"size-large wp-image-79940\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/phototogs-1024x785.jpg\" alt=\"Waits to eat food until the perfect photograph is captured for posterity and social media.\" width=\"1024\" height=\"785\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #3:\u003c/strong> Waits to eat food until the perfect photograph is captured for posterity and social media. (There's probably a photo of me \u003ca href=\"http://picsofaznstakingpicsoffood.tumblr.com/\" target=\"_blank\">on this blog\u003c/a>.)\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79942\" class=\"wp-caption alignnone\" style=\"max-width: 813px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snap.jpg\">\u003cimg class=\"size-large wp-image-79942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snap-813x1024.jpg\" alt=\"Uploads food porn to multiple social media networks.\" width=\"813\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #4:\u003c/strong> Uploads food porn to multiple social media networks.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79943\" class=\"wp-caption alignnone\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/think.jpg\">\u003cimg class=\"size-large wp-image-79943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/think-900x1024.jpg\" alt=\"Daydreams about the next meal while still eating the current one.\" width=\"900\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #5:\u003c/strong> Daydreams about the next meal while still eating the current one.\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "If you spot people exhibiting these behaviors out in the world, chances are they’re foodies — like me.",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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